Ingredients

1 medium onion, finely chopped

1 tablespoon olive oil

4 garlic clove, finely chopped

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1 tsp taco seasoning

1 cup grated cheddar cheese

1 pound ground beef chuck

2 tablespoons chopped pimiento-stuffed olives (optional)

1 large ripe tomato, chopped

Empanada Dough recipe - http://www.epicurious.com/recipes/food/views/Empanada-Dough-230786

Preparation

  1. In a skillet, fry the onion and garlic in olive oil until golden.
  2. Add the beef and cook until no longer pink.
  3. Add the spices and fry a minute more until fragrant.
  4. Add the tomatoes plus any juice it collected, and olives.
  5. Cook until most of the liquid has evaporated and the meat mixture is thick but moist.
  6. Allow the meat mixture to cool. This can all be done ahead of time.
  7. Roll out the empanada dough and use a large biscuit cutter to cut out rounds.
  8. Put together each empanada as follows: Moisten the edges of the round with a little water, put about a tablespoon of meat filling into the middle, put a little grated cheddar on the meat, fold the round over, and crimp the edges with a fork.
  9. Place on a greased cookie sheet and bake at 400 deg F for about 20 minutes or until golden. Serve with hot sauce, salsa, and sour cream.