Beef and Potato Empanadas - Crisco®

Ingredients

• 1 1/2 C. white corn masa flour
• 3/4 C. all-purpose flour
• 1 tsp. salt
• 1/2 C. cold butter
• 1 large egg
• 6 to 8 Tbsp. cold water
• 1 lb. lean ground beef
• 1/4 C. chopped onion
• 1 Tbsp. taco seasoning
• 1 (10 oz.) can tomatoes and chiles (such as Rotel)
• 1 (4 oz.) can diced green chiles, drained
• 3/4 C. diced, cooked potato
• 1 clove garlic, minced
• 1/4 C. water
• 1 1/4 C. shredded Mexican melting cheese, such as queso quesadilla or Monterey Jack
• Salt and pepper to taste
• 2 Tbsp. Crisco® Pure Corn Oil