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Beef and Cheese Empanadas

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Ingredients – 1 lb Ground beef – 1 pack Goya 10 flour discos – 1/2 cup Onion sliced – 2 tbsp Jalapeños chopped – 2 tbsp Sofrito – 1 packet Sazon – 1 tsp Adobo – Colby & monterey jack cheese shredded – Vegetable oil

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Heat a large skillet and begin to brown the meat over medium-high heat.

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Add onion and jalapeños and continue to cook until beef is fully cooked. Drain excess fat in pan.

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Stir in the sofrito, adobo, and sazon and cook for 2 minutes. Remove beef mixture from the skillet into a large bowl.

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On a clear work surface, add 2 tbsp of the meat mixture and top with cheese. Fold dough over into half moon shape and press down the open side of the dough.

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With a fork, seal open side then flip it over and press down the other side with a fork to assure it is sealed and the beef filling doesn't fall out.

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Cook the empanadas in batches, frying until golden brown on both sides about 3-4 minutes. Drain on paper towel lined dish.

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Serve Hot!

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For full recipe and helpful tips, click the link below!