Beef Turnovers (Empanadas)

• 12 lb ground beef
• 1 tablespoon olive oil
• 2 tablespoons sofrito sauce
• 1 packet sazon goya with coriander and annatto
• 14 cup tomato sauce
• 1 teaspoon minced garlic or 2 cloves garlic, minced
• 12 onion, diced
• 18 teaspoon black pepper
• 12 teaspoon oregano
• 6 large stuffed olives, diced
• 1 package frozen turnover dough (yellow or white)
• oil (for frying)

1. In a skillet, heat oil on medium.
2. Stir in beef and cook until browned.
3. Stir in remaining ingredients, except discos and frying oil.
4. Lower heat and simmer for 15 minutes or until mixture thickens.
5. Roll discos out to about 1/2-inch larger in diameter.
6. Spoon about 1 tbsp.
7. meat mixture into middle, fold over; moisten edges and seal with a fork.
8. Heat 2-1/2 inches of oil in a deep saucepan on medium.
9. Cook empanadas in batches, turning to brown on both sides.
10. Drain on paper towels.

ground beef, olive oil, sofrito sauce, tomato sauce, garlic, onion, black pepper, oregano, olives, oil

Taken from www.food.com/recipe/beef-turnovers-empanadas-14440 (may not work)