I got this recipe for beef Empanada filling from Bon Appetit author Gaby Melian. It's mildly
sweet and a bit reminiscent of sloppy joes. Although designed for empanadas, it's tasty as
a burrito filling, etc.
3 tablespoons olive oil, divided
1 1/2 pounds ground beef (Bon Appetit recommended 20% fat, but I used lean)
2 onions, chopped
2 red bell peppers, seeded, chopped
Kosher salt, freshly ground pepper
3 tablespoons ground cumin
2 tablespoons sweet paprika
1 tablespoon dried oregano
1/4 teaspoon cayenne pepper
1 1/2 cups low-sodium chicken stock or broth (I use water and add bit of extra salt and spices)
2 teaspoons sugar
1/2 cup raisins
1/2 cup pitted green olives (Picholine or Spanish), rinsed well, cut in half lengthwise
Fry the beef, leaving a bit of pink.
Saute onions and bell peppers until soft but not browned, about 6-8 min. Add cumin, paprika, cayenne, and oregano and cook
until fragrant, about 1 min more. Add stock, sugar, salt, pepper, and ground beef. Simmer for ~15-20 minutes, until most of the water evaporates and you have a moist but not wet mix. Stir in raisins.
If using for empanadas, chill at least three hours first.