Empanadas – a delicious recipe with ground beef, onion, tomato sauce, olives, sofrito, sazon. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
brown chopmeat in pan until brown then drain fat and return to pan
2
saute onions and miced garlic until soft
3
once onions and garlic are done put them in your pan with the chopmeat add remaining ingrediants and simmer with cover on for appox.
4
15 mins
5
make sure your goya discs are thawed before starting once they are you are ready to start filling them use about 11/2 TBS to each disc try to put meat to one side cause you need to fold over and take a fork and press and seal shut
6
in a large pot fill with about 5 cups of oil make sure oil is hot enough then put empandas in cooking about 1 1/2 mins on each side then let them drain on paper towels
207
kcal
Calories
15
g
Fat
4
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 packages ground beef, 1 medium onion, 1 small can of goya tomato sauce, 10 each goya spanish olives stuffed with minced pimentoes, and more.
Yes, Empanadas falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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