Ingredients

• 1/2 lb. ground beef
• 1 tbsp. Olive Oil
• 2 tbsp. Sofrito
• 1 packet Sazón with Coriander and Annatto
• 1/4 cup Tomato Sauce
• 1 tsp. Minced Garlic or 2 cloves garlic, minced
• 1/2 onion, diced
• 1/8 tsp. black pepper
• 1/2 tsp. oregano
• 6 large Stuffed Olives, diced
• 1 package Discos (frozen turnover dough) Yellow or White
• Oil for frying

Directions

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