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BROWN ground beef in large skillet; drain. Return to skillet.
STIR in Mustard, Ketchup and relish and bring to a boil over medium-high heat. Reduce heat to low and simmer 5 minutes. Stir in tomato.
PLACE about 2 tablespoons mixture on one half of dough round. Top with a spoonful of cheese. Fold over to form a half moon. Using a fork, press edges tightly together to seal.
HEAT oil in a deep fryer to 375°F. Fry the empanadas until golden brown, 2 to 3 minutes. Remove and drain on paper towels. Repeat with remaining empanadas.