Preheat a large skillet with 1 Tbsp Olive oil to medium heat.
Add onions and bell pepper then saute for about 2-3 minutes. Set aside.
In same pan add ground beef. Cook until no longer pink then drain.
Return sauteed veggies back to the pan and mix well. Remove from heat and allow to cool for 30 minutes.
Bring vegetable oil to 350°F.
Make sure Empanada doe disks are thawed. Add a small amount of the cheese right in the middle of the disk, then add a small amount of meat filling. Fold disk up into a half moon shape and crimp closed with a fork or with your hands.
Deep fry Empanadas in batches depending on size of deep fryer (don't overcrowd). It should only take 1-2 minutes or until golden brown.
Remove and let drain on wire rack.
Serve Immediately.
