Easy Beef and Cheese Empanadas

Ingredients:

8 Guerrero Fresqui-Ricas Tortillas, warmed
1 lb. Ground beef
3 tbsp. Vegetable oil, divided
1 Medium onion, diced
2 Garlic cloves, minced
1 tbsp. Tomato paste
2 tsp. Cumin
2 tsp. Coriander
1 tsp. Dried oregano
1 tsp. Salt
1 cup Shredded queso fresco (4 oz.)
1 Egg, beaten

how to make it:

1. Preheat oven to 375℉. Lightly oil a large baking sheet.

2. In a large skillet over medium, heat 1 tablespoon vegetable oil and add onion and garlic. Cook, stirring until softened, about 5 minutes. Stir in beef, tomato paste, cumin, coriander, oregano, and salt. Cook, breaking up meat with a spoon, until beef is no longer pink, about 8 minutes. Drain off any excess fat.

3. Place tortillas on a work surface and divide beef mixture between them. Place beef mixture on half the tortilla and leave a 1” border along the edge. Sprinkle with cheese. Brush the edge with egg and fold in half. Use a fork to seal the edge

4. Place empanadas on baking sheet, brush with remaining 2 tablespoons oil. Bake until browned and crisp, about 15 minutes.