Easy Beef Empanadas
These Spanish Beef Empanadas are easy to make & have the most amazing, authentic flavor. Enjoy!
Ingredients
- 1 lb ground beef
- 1/2 onion, diced
- 10 spanish olives; sliced thin
- 4 Tbsp GOYA® Sofrito
- 1 1/2 packets Sazón GOYA® with Coriander and Annatto
- 3 Tbsp minced garlic
- 1 Tbsp oregano
- 1 package GOYA® Discos (Yellow or White); thawed
- vegetable or corn oil; for fying
Instructions
- Heat a large skillet. Add ground beef and break the meat up into smaller pieces. Add onions and cook until soft. Stir in olives, Sofrito, seasoning packet, garlic, and oregano.
- On a floured surface, roll out the discos with a rolling pin. Spoon 1-2 tbsp of the meat mixture into the middle, and fold in half. Moisten the edges with water and pinch the edges closed. Seal with a fork.
- Fill a saucepan with oil. Heat to medium- high heat. Cook until crispy and brown. Flip once after 2-3 minutes. Drain on a paper towel.
Notes
This Spanish Beef Empanadas recipe is one of my favorites to make and to eat! I could truly live off of Empanadas and french fries every day. I just can’t get enough. I have finally learned how to make these babies and they are incredibly delicious. They are really easy to turn into beef & cheese empanadas by just adding some shredded cheeses to the mixture.
We also like to use chicken instead of beef to switch it up. Grab a can of shredded chicken or make your own, and you are good to go!
This is one of the easiest mixtures I’ve ever seen so, these don’t take all day, but can be thrown together for dinner in 20 minutes.
Below, I have step by step instructions on how to make these. Serve them with some Spanish rice and a salad on the side, and you have the perfect meal.
This is one of my family’s favorite meals so, I know yours will like it as well!
I use Goya® products for everything in this recipe so, that the mixture tastes authentic, but you could really grab whatever is on sale in your local grocery store. Enjoy!
These are great finger foods, appetizers, or a main dish.
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Heat a large skillet. Add ground beef and break the meat up into smaller pieces. Add onions and cook until soft. Stir in olives, Sofrito, seasoning packet, garlic, and oregano.
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On a floured surface, roll out the discos with a rolling pin. Spoon 1-2 tbsp of the meat mixture into the middle, and fold in half. Moisten the edges with water and pinch the edges closed. Seal with a fork.
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Fill a saucepan with oil. Heat to medium- high heat. Cook until crispy and brown. Flip once after 2-3 minutes. Drain on a paper towel.
Tried this recipe?Let us know how it was!
