Categories: Tex- Mex recipes

Ingredients

• 1 lb. ground beef
• 2 large red onions, thinly sliced or coarsely chopped1 large red bell pepper, julienned or coarsely chopped
• 4 bay leaves
• 3 Tbsp. beef base
• 1/2 cup chopped, pimento-stuffed olives
• 1/4 cup golden raisins
• 1 1/2 tsp. cumin
• 1/4 tsp. salt
• 1 pkg. discos de empanadas, thawed
• Peanut oil

Directions

1. To make the filling: Cook beef, onions, bell pepper and bay leaves in medium over medium heat until beef is no longer pink and vegetables are oft, about 5 minutes. Add beef bae, olives, raisins, cumin and salt. Simmer, stirring occasionally, 20 minutes. Remove from heat; drain completely in colander. Let cool. Remove bay leaves.

2. To make empanadas: Fill each pastry round with heaping tablespoon beef mixture. Fold pastry over into half-moon shape and crimp edges together lightly.

3. Pour oil to depth of at least 2 inches in large heavy skillet or Dutch oven; heat to 350 degrees. Fry empanadas, several at a time, without crowding pan, until golden brown on each side, about 4 minutes. Drain on paper towels.

4. makes 20 empanadas

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