Beef Empanadas with Olives and Raisins Filling

Preheat your oven to 350 degrees Fahrenheit, which is equivalent to 175 degrees Celsius.

Next, take a moment to lightly coat the inside of a large casserole dish with cooking spray or oil.

In a medium-sized skillet, heat the pan over an average temperature. Sauté sliced onions until they start to lose their raw appearance, stirring occasionally. Add ground beef, minced garlic, and diced chile peppers to the skillet, then continue cooking until the meat is fully cooked and no longer pink. Introduce a can of crushed tomatoes and chili powder into the skillet, stirring to combine. Allow the mixture to simmer for a few minutes before removing it from heat.

Using your hands or a spoon, create small portions of the meat mixture and place them inside corn tortillas. Add a small amount of salsa, shredded cheese, and pitted olives to each tortilla before folding it up. Place the folded tortillas in a prepared casserole dish, repeating this process until all of the meat mixture is used up. Set aside 1/2 cup of shredded cheese for later use.

Pour the remaining tomato sauce and a dollop of sour cream over all of the tortillas in the casserole dish. Sprinkle chopped green onions and 1/2 cup of reserved shredded cheese on top.

Place the casserole dish in a preheated oven and bake for 30 minutes, or until it is hot and bubbly.