Empanadas

The first few times we tried to make empanadas, we found the dough was a lot of work to make, and then baking them instead of frying them took away most of the goodness anyway. But then we discovered that the filling, which is easy and the main flavor anyway, works great just as a topping for noodles or rice. So here's our favorite recipe for the filling (courtesy of those little recipe cards they hand out at Walmart!)

Ingredients

2 Tbsp oil
1 onion, minced
1/2 bell pepper (preferably red), minced
1 Tbsp garlic
1 lb ground beef
1/2 cup raisins
1/2 cup olives (optional)
1 tsp tomato paste, or 3 tsp diced tomatoes
1 tsp paprika
1 tsp sugar
1 tsp red pepper flakes, or 1 small jalapeno, minced
2 tsp cumin
2 hard-boiled eggs, coarsely chopped
salt and pepper

Directions

• Heat oil in skillet and fry onion until translucent
• Add peppers and garlic, cook until soft
• Add beef and cook until lightly browned
• Add 2 Tbsp water and remaining ingredients except for eggs.
• Cook on low heat for 20 minutes, stirring often
• Remove from heat and lightly stir in eggs
• Season to taste with salt and pepper
• Serve over brown rice, noodles, or in fried or baked empanada dough