• Sprinkle 3 TBSP flour over a clean work surface. Remove dough from packaging and cut into four equal portions (eight portions for 4 servings). Roll each piece in flour to lightly coat, shaking any excess back onto work surface (for 4, you may need to sprinkle 1-2 TBSP additional flour on work surface if dough is too sticky). Cover with a clean kitchen towel and let rest at room temperature for 15 minutes. TIP: If you prefer to bake your empanadas instead of fry, adjust rack to top position and preheat oven to 450 degrees now.

• While dough rests, wash and dry produce. • Halve, peel, and dice onion into 1⁄4-inch pieces. Dice tomato into 1⁄4-inch pieces. Roughly chop raisins. Roughly chop olives.

• Heat a drizzle of oil in a large pan over medium-high heat. Add onion, salt, and pepper; cook, stirring occasionally, until slightly softened, 2-3 minutes. • Add beef and cook, breaking up meat into pieces, until starting to brown, 3-4 minutes. • Add tomato, raisins, Fajita Spice Blend, garlic powder, and stock concentrate to pan. Cook, stirring occasionally, until beef is cooked through, 1-2 minutes more. Carefully drain any excess grease if necessary. • Transfer to a medium bowl. Wash and thoroughly dry pan.

• Once dough has rested 15 minutes, sprinkle 1-2 TBSP flour over clean work surface. Using a rolling pin, roll each piece of dough into a rough circle (you will be shaping them again later, so no need to be perfect!). Set aside to rest, 10 minutes more. • While dough rests, trim and discard root end from lettuce; chop leaves into bite-size pieces. Trim and thinly slice cucumber into rounds. • Once beef mixture has mostly cooled, stir in olives and pepper jack until thoroughly combined.

• Once dough has rested 10 minutes, stretch each dough circle into a larger circle, about 6 inches wide. • Place 1⁄3 cup filling on bottom half of each dough circle, leaving a 1⁄2-inch border along the edge. Using a brush or your finger, swipe a bit of water around the border. Fold dough over filling and gently press edges together (try your best not to seal in any pockets of air). Using a fork, press along edge to seal.

• Heat a 1⁄3-inch layer of oil in pan used for filling over medium heat. Once oil is hot enough that a pinch of flour sizzles when added to pan, use a slotted spoon to carefully add empanadas (cook in batches, putting no more than two empanadas in the pan at a time). Fry until golden brown, 1-2 minutes per side (lower heat if browning too quickly). Transfer to a paper-towel-lined plate. • OVEN ALTERNATIVE: Place empanadas on a baking sheet and bake on top rack until dough is browned and cooked through, 13-18 minutes. • AIR FRYER ALTERNATIVE: Coat empanadas with nonstick cooking spray; arrange in air fryer basket, making sure not to overcrowd (work in batches if necessary). Air-fry at 375 degrees until browned, turning halfway through, 8-10 minutes.

• In a large bowl, combine lettuce, cucumber, dressing, salt, and pepper. Toss to evenly coat. • Divide empanadas and salad between plates. Serve. ***Ground Meat is fully cooked when internal temperature reaches 160°.***