1 lb. ground beef
1/2-1 cup your favorite spaghetti sauce, (mine is garden veggie flavor)
2 cloves garlic, minced
1/2 onoin, finely chopped
crushed red pepper flakes
salt and pepper
1/2 green bell pepper
2 tbsp cilantro
a handful of green olives, chopped
1 egg, beaten
Heat 1 tbsp olive oil in a pan. Add the onion, garlic, and red pepper flakes. Saute for a few minutes. Add the ground beef, salt and pepper, oregano, chilli powder, and cumin. Cook on medium heat. Stir in spagheti sauce, green bell pepper, cilantro, and green olives. Reduce heat. Cover and cook for 10 more minutes. Let mixture cool.
Fill empanada discs with 2 spoons of beef mixture. Fold one side over. Seal the edges with your fingers. Transfer to a baking sheet lined with parchement paper. Brush lightly with egg wash. Bake at 400 degrees for 12-15 minutes, until golden brown.
Source: Slightly adapted from SkinnyTaste