- 1 tablespoon Goya Extra Virgin Olive Oil
- 1/2 pound ground beef
- 1/2 medium yellow onion, finely chopped
- 1/4 cup Goya Tomato Sauce
- 6 Goya Spanish Olives Stuffed with Minced Pimientos, thinly sliced
- 2 tablespoons Goya Sofrito
- 1 packet Sazon Goya with Coriander and Annatto
- 1 teaspoon Goya Minced Garlic
- 1/2 teaspoon Goya Dried Oregano
- Goya Ground Black Pepper, to taste
- 1 (14 ounce) package Goya Discos (yellow or white), thawed
- Goya Corn Oil, for frying
- Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazon, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
- On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-inch larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
- Fill a deep saucepan with oil to a depth of 2 1/2-inches. Heat oil over medium-high heat until hot but not smoking (350 degrees F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 – 6 minutes. Transfer to paper towels to drain.