Empanadas

• 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
• 4 tbsp goya sofrito
• 1 envelope goya sazon with annatto
• 1 tbsp goya minced garlic
• 2 packages goya discos for empanadas (orange) ones are the best flavor

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

ground beef, onion, tomato sauce, olives, sofrito, sazon, garlic, flavor

Taken from cookpad.com/us/recipes/336649-empanadas (may not work)