Ingredients:

  • 1 tbsp Olive Oil (15 ml)
  • 1 medium Yellow Onion, finely chopped (approx. 1 cup / 150g)
  • 2 cloves Garlic, minced (approx. 2 tsp / 6g)
  • 1 lb Ground Beef (80/20 blend preferred) (450g)
  • 1/2 tsp Dried Oregano (2.5 ml)
  • 1/2 tsp Ground Cumin (2.5 ml)
  • 1/4 tsp Smoked Paprika (1.25 ml)
  • 1/4 tsp Chili Powder (1.25 ml)
  • 1/4 tsp Red Pepper Flakes (or more to taste!) (1.25 ml)
  • 1/2 cup Beef Broth (120 ml)
  • 1/4 cup Tomato Paste (60 ml)
  • Salt and Black Pepper to taste
  • 2 tbsp Chopped Green Olives (30 ml)
  • 1/4 cup Raisins (optional) (30 ml)
  • 1 cup Cheddar Cheese, shredded (100g)
  • 1 cup Monterey Jack Cheese, shredded (100g)
  • 1/4 cup Cream Cheese, softened (60g)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  2. Add ground beef to the skillet and break it up with a wooden spoon or spatula. Cook until browned, draining off any excess grease.
  3. Stir in dried oregano, ground cumin, smoked paprika, chili powder, and red pepper flakes. Season with salt and black pepper to taste. Cook for 1 minute, allowing the spices to bloom.
  4. Pour in beef broth and stir in tomato paste. Bring to a simmer and cook for 10 minutes, or until the liquid has reduced and the mixture has thickened slightly.
  5. Stir in chopped green olives and raisins (if using). Remove from heat and let cool slightly.
  6. In a separate bowl, combine shredded cheddar cheese, shredded Monterey Jack cheese, and softened cream cheese. Mix well.
  7. Place a spoonful of the beef mixture in the center of each empanada disc. Top with a generous amount of the cheese mixture. Fold the dough over to create a half-moon shape and crimp the edges to seal.
  8. Bake empanadas or fry.