Brown the meat, stirring occasionally, in a large skillet over medium heat for 10 minutes or until the meat is well browned; drain. Return it to the skillet.
Add the rest of the ingredients; stir. Bring to a boil; maintain a gentle simmer over low heat and cook for 25 minutes, stirring every 10 minutes.
Make balls with the empanada dough and flatten into discs. Add a tablespoon of the mixture to each one, fold, and fry in a skillet with hot oil. Drain excess fat on paper towels and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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