Ingredients

• 1 tablespoon Goya Extra Virgin Olive Oil
• 0.5 pounds ground beef
• 0.5 medium yellow onion , finely chopped
• 0.25 cups Goya Tomato Sauce
• 6 Goyas Spanish Olives Stuffed with Minced Pimientos , thinly sliced
• 2 tablespoons Goya Sofrito
• 1 packet Sazon Goya with Coriander and Annatto
• 1 teaspoon Goya Minced Garlic
• 0.5 teaspoons Goya Dried Oregano
• Goya Ground Black Pepper , to taste
• 1 , 14 ounce
• 1 quart Goya Corn Oil , for frying

Instructions

1. 1 Gather the ingredients.
2. 2 Heat olive oil in a large skillet over medium heat. Add ground beef; cook and stir until browned and crumbly, about 10 minutes. Add onions and cook until soft, about 5 minutes.
3. 3 Stir in tomato sauce, olives, sofrito, sazón, garlic, oregano, and pepper. Reduce the heat to medium-low and simmer until mixture thickens, about 15 minutes.
4. 4 Roll empanada disks on a lightly floured surface until 1/2 inch larger in diameter. Spoon about 1 tablespoon meat mixture into the middle of each disk. Moisten the disk edges with water, fold in half over filling to form a half-moon, and pinch to seal (or seal with a fork).
5. 5 Heat 2 1/2 inches corn oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Working in batches, fry empanadas until crisp and golden brown, flipping once, 4 to 6 minutes.
6. 6 Transfer to paper towels to drain. Enjoy!

Nutrition per serving