Empanadas
Source: Felicia LaBozetta

Okay - another family favorite from Felicia.  And now it's turning into a favorite food in my neighborhood....I have people asking to attend our annual Rib Fest - which is only time each year the Empanada's make a (brief) appearance at my home.  If you make this for a large group - get some help assembling these.

    Ingredients
     1 PACKAGE GOYA RED BEANS & RICE, prepared using box instructions
    6 CANS CORN BEEF
    8 OZ PEPPER JACK CHEESE, grated
    ½ BAG FROZEN TATER TOTS (30 oz bag), cooked crispy
    2 ½ tablespoons garlic powder
    5 tablespoons CHILI POWDER
    2 teaspoons CUMIN
    5 tablespoons OREGANO
    5 tablespoons onion powder
    Vegetable Oil for frying
    About 60 Frozen Empanada Disc’s (about 5 to 6 packages:  Check the Frozen Section of most supermarkets – in Spanish/Mexican section)

    Prep

    1. DEFROST 5 Packages of Empanada Discs (about 50 discs)
    2. PLACE CORNED BEEF IN A Really LARGE FRYING PAN, BREAK UP MEAT AND COOK UNTIL SOFT AND BLENDABLE.
    3. Add Spices to meat, stir and cook 3-5 minutes
    4. IN A Really Really LARGE BOWL, combine meat mixture, CHEESE, RICE AND BEANS, TATER TOTS –mix well
    5. Let cool about 30 minutes

    Assemble

    1. PLACE ONE DISCO ON WORKING SURFACE.  Scoop about ¼ to 1/3 cup (or BIG heaping tablespoon) of meat mixture
    2. Fold in half, press edges to seal

    THE EMPANADAS Meat can be made one day ahead of assembling – this is recommended so flavors can blend.

Cook
PLACE ENOUGH OIL IN A LARGE POT TO DEPTH OF 4 – 5 INCHES.  HEAT OIL.  ADD EMPANADAS one at a time. COOK UNTIL they are GOLDEN BROWN.  DRAIN AND SERVE.  DO NOT CROWD THE EMPANADAS WHEN COOKING OR THEY WILL STICK TOGETHER.

IF NOT USING IMMEDIATELY, YOU CAN FREEZE THESE.  WRAP THEM IN LAYERS OF PLASTIC WRAP AND THEN IN ALUMINUM FOIL.  THEY CAN BE DEFROSTED AND COOKED OR COOKED FROZEN IN YOU WISH.

Suggestion:  A sauce to sprinkle on is nice - like a hot pepper sauce.