Nicole's Beef Empanadas

  • 5lbs of hamburger
  • 1lb shredded cheese
  • 1 green pepper chopped
  • 1 onion chopped
  • 1 container of goya sofrito
  • 4 packets of goya sazon
  • 1 red potatoe cubed
  • 2 cups jasmine rice
  • 4 cans of goya red kidney beans
  • 2 small cans of goya tomato sauce
  • Goya (orange) frozen empanada shells (10 in a pack)
  • In large sauce pan brown ground beef with peppers and onion and potatoes, Drain. Once drained season ground beef mixture with sazon, sofrito, and 1 can of tomato sauce.
  • Boil water for Jasmine Rice add salt and olive oil, once boiled add rice cover and let cook
  • Large sauce pan add cans of red kidney beans, 2 packets of sazon, 1 can of goya tomato sauce and any other optional seasonings you may like. Boil on low heat until sauce reduces.
  • Lay out the empanada shells add cheese and add beef mixture, fold in half and pinch edges with fork.
  • Heat pan with vegetable cooking oil and fry until golden brown.

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