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Ingredientes
- 1 tbsp. olive oil
- ½ lb. ground beef
- ½ medium yellow onion, finely chopped (about ½ cup)
- ¼ cup tomato sauce
- 6 Spanish Olives Stuffed with pimientos, thinly sliced
- 2 cloves garlic, finely chopped
- ½ tsp. Dried Oregano
- salt and Ground Black Pepper, to taste
- 1 package (14 oz.) GOYA Discos (Yellow or White), thawed
- canola oil, for frying
Direcciones
- Heat oil in a large skillet over medium heat.
- Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes.
- Add onions and cook until soft, about 5 minutes more.
- Stir in tomato sauce, olives, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
- On a lightly floured work surface, using a rolling pin, roll out discos until ½â larger in diameter.
- Spoon about 1 tbsp. meat mixture into middle, fold in half to
- form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
- Fill a deep saucepan with oil to a depth of 2½â.
- Heat oil over medium-high heat until hot but not smoking (350°F on deep-fry thermometer).
- Cook Empanadas in batches until crisp and golden brown, flipping once, 4 â 6 minutes.
- Transfer to paper towels to drain.
- Serve w/ chimichurri sauce
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 4 servings | |
| Calories 349 | |
| Calories from Fat 300 | 86% |
| Total Fat 33.36g | 42% |
| Saturated Fat 7.14g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 114mg | 5% |
| Potassium 216mg | 6% |
| Total Carbs 2.49g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.19g | 1% |
| Protein 10.28g | 16% |
