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.
Written by Derak Green
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