Seasoned ground beef with veggies, rice, potatoes and beans
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I learned this amazing recipe when I was around 10 years old from one of my grandmas. She would make these for every party and I was OBSESSED with them!
They ended up becoming something we bonded over a lot. She didn't speak super clear English and unfortunately I don't speak any Spanish so we spoke just what we knew and mostly went off body language, but in the kitchen it was like we both understood each other so much more! She was honestly one of the best teachers and a huge reason I fell in love with cooking in the first place.
This recipe doesn't really need a ton of skills in the kitchen and you can get away with using a lot of ingredients to make it much easier on you so you barely even need to pick up a knife. It calls for a medium sized potato to be cleaned and peeled and diced then parboiled but honestly, when I'm feeling lazy or want this to go by quicker I will get frozen potatoes at the grocery store and just bake or air fry them so the only thing I need to cut are my Spanish olives.
The other very easy aspect of this dish is you can just pick up Goya Discos from your grocery store. They come frozen and you just need to thaw them out for little bit and they separate from. each other pretty easily! Yeah, you can make your own empanada dough but I'm lazy and just get the premade stuff it tastes amazing either way.
Ok now its time for the actual recipe!
Ingredients
Makes approx. 12 or more empanadas (depending on size)
1 package Goya Discos
1 pound ground beef
1 can black beans
1 cup rice (I use white rice but use any kind you want)
1 medium potato parboiled, peeled, and diced small
1 onion diced
4 eggs hard boiled. and chopped
1/4 cup Goya Sofrito
1 8oz. can tomato sauce
1 packet Goya Saźon con Azafran
20 spanish olives chopped
1/4 cup water
salt to taste
black pepper to taste
1 tsp Goya Adobo
1 tsp garlic powder
(optional) 1/2 cup jalapeños chopped
*Oil for frying
*Water for closing empanada disks
Start by preparing your ingredients. Hard boil your eggs by adding them to a pot then adding cold water just to cover them completely. Leaving the pot uncovered bring the water to a rolling boil. Once at rolling boil stage turn off the heat, cover pot and let sit 10-15 minutes.
If you're using a fresh potato, preheat oven to 425 degrees (Fahrenheit) and start cleaning and peeling them. I usually leave on a little bit of skin. Dice into small cubes. If you have time, soak in cold water for up to an hour before baking (this makes them fluffier). Toss in oil, salt, pepper, and garlic powder. Add to oven and bake for 30-35 mins until browned and tender.
Get your oil ready ahead of time so you're not waiting. Fill with enough oil in a deep pot to submerge the filled empanadas. Oil should reach 350 degrees.
Brown the ground beef. About half way through browning process add salt, pepper, onion and adobo. Make sure to drain the grease.
While making beef start making your rice according to the package. When I'm feeling lazy I'll use instant rice but I normally use 1 cup white rice.
Once beef and rice are done, combine them in a pan and add black beans, water, Goya Sofrito, tomato sauce, and Saźon packet. Mix together well and let sit for 2-3 mins
Next add potatoes, eggs, Spanish olives and optional jalapeños. Mix together and let cook for additional 2-5 mins. Add seasonings to your liking at this point.
At this point your filling and oil are ready for stuffing the disks. On a plate or paper towel lay down one empanada disk, put about 2 spoon fulls of the filling, dip finger in water and run over edges to create a bond. Fold disk in half and crimp sides with a fork to secure all sides.
I usually will fill 2 empanadas then place them in the oil and fry 3-5 mins on each side or until whole empanada is golden brown. Your filling is completely cooked so at this point we're just cooking the dough.
Once done, place empanadas on paper towel or drying rack to get rid of excess oil. Repeat process until all empanadas are done.
I love dipping mine in Cholula Chili Garlic Hot sauce or sour cream if I'm wanting something creamy.
If you make this recipe please make sure to post pics and tag me on any social media site and tell me if you made any adjustments! Remember cooking is suppose to be fun and experimental!
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