In a hot skillet, add the oil, garlic, and onion. Sauté for a couple of minutes. Add the ground beef and cook till done.
Add the tomato sauce, salt, ground pepper, cumin, onion powder, garlic powder, red pepper flakes, and cinnamon to the skillet and mix it all together over low heat.
Place a little less than ½ a cup of filling in each empanada circle.
Fold the disc over and seal the edges with a fork by pressing down all along the edge.
Lightly brush olive oil on the top of each sealed empanada.
Generously spray the frying basket with cooking spray. Place two empanadas in the frying basket and lower it into the cooking pot.
Close the lid and cook at 350°F for 15 minutes. Repeat with the other empanadas. The outside should look golden brown.