Mexican Empanada Filling

By á-47

Ingredients

• 1 pkg. refrigerated pie crust
• 2 medium plum tomatoes
• 1 Tbsp. oil
• 1/2 lb. ground beef
• 1 small potato, very finely diced
• 1/4 cup minced onion
• 1 clove garlic, minced
• 1/4 tea. salt
• 1/2 tea. pepper
• 2 Tbsp. chopped fresh cilantro

Preparation

Step 1

With a sharp knife, remove the top portion of each tomato and squeeze out seeds and juice. Coarsely chop tomatoes and drain any excess juice; set aside. In a skillet, heat 1/2 Tbsp. oil over medium heat and saute beef, potato, onion and garlic until meat is no longer pink and onion is soft, about 5-8 minutes; drain well. Add salt, pepper, cilantro and tomatoes and saute for 1-2 minutes. Remove from heat and cool slightly.

Follow **Pie Crust Instructions** to make hand pies.