Ingredients
Filling
- 1 lb ground beef
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/4 cup yellow onion, diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Assembly
- 1 10-piece pack of Goya Empanada dough
- Cheese, 1 tablespoon per empanada (type unspecified, typically shredded cheddar or mozzarella)
- Cooking oil for frying (enough for deep frying, approx. 2-3 cups)
Instructions
- Cook the filling: In a large skillet over medium heat, cook ground beef along with diced onions and bell peppers until the beef is fully cooked and vegetables are tender. Drain any excess fat from the skillet to reduce greasiness.
- Season the mixture: Add cumin, chili powder, salt, and black pepper to the beef and vegetable mixture. Stir well and let it cook for an additional 2 minutes to allow the flavors to meld. Then, remove the skillet from heat.
- Prepare empanada dough: Lay one empanada dough disk on a piece of parchment paper for easy handling. Scoop 2-3 tablespoons of the beef filling onto the center of the dough circle.
- Add cheese and fold: Place about 1 tablespoon of cheese on top of the filling. Fold the dough over the filling to form a half-moon shape. Firmly press the edges together using a fork to seal the empanada and prevent filling leakage during frying.
- Heat oil for frying: In a deep skillet or frying pan, heat cooking oil to 350°F (177°C). Carefully place 2 empanadas at a time into the hot oil.
- Fry empanadas: Fry each empanada for 1-2 minutes on each side, or until they achieve a golden-brown and crispy exterior. Transfer fried empanadas to a plate lined with paper towels to drain excess oil.
- Serve: Once all empanadas are fried, serve immediately alongside your favorite salads, salsas, or guacamole for a delicious meal. Enjoy your crispy, savory beef empanadas!
Notes
- You can use shredded cheddar, mozzarella, or any melting cheese of your preference.
- Ensure oil temperature stays steady at 350°F for optimal frying and crispiness.
- Do not overcrowd the frying pan to maintain oil temperature.
- Leftover empanadas can be reheated in an oven for crispiness rather than microwaving.
- For a lighter version, try baking the empanadas at 400°F (204°C) for 15-20 minutes until golden brown.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Latin American
