In a large sauté pan add oil and ground beef and cook over medium high heat. When meat starts to brown, add onions, red pepper, green pepper, garlic. Cook for 5 minutes. Add salt, garlic powder, pepper and Sazon. Cook until beef is completely browned all the way through, then add eggs and olives. Once beef mixture is finished, grab empanada pack and separate each disk and lay flat. Take 2 ½ tablespoons of beef mixture and place it in the center of each empanada dough. Fold one side of the circle and place it directly over the other side creating a pocket. Crimp edges of pocket with a fork until empanada is completely sealed. If edges won’t stick together try to seal by rubbing a touch of water over the edge and try to crimp edges again.
In a medium hot (350º) deep fryer or deep pan with oil, fry empanadas until golden brown on each side. Take out, drain on paper towels and serve warm.