Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***BEAN FILLING***
   2      cups          cooked pinto beans -- rinsed and drained
                         -- if can
     1/2  cup           onion -- chopped
   1      centiliter    garlic -- minced
   1      tablespoon    drained -- chopped green
                         -- chilies (canned)
     1/4  teaspoon      ground cumin
   1      tablespoon    cider vinegar
     3/4  cup           cheddar or Monterey jack
                        cheese -- grated (opt)
                        ***BEEF FILLING***
     1/2  pound         lean ground beef
   1      cup           onion -- chopped
   2      cloves        garlic -- minced
   1      tablespoon    drained -- chopped green
                         -- chilies, caned
     1/4  teaspoon      ground cumin
                        salt
                        salsa
                        ***TO COMPLETE DISH***
   2      packages      frozen empanada dough -- (13 oz) 20 5-i,
                         -- or Grand's biscuits

Preparation:

Make the Bean Filling: Coarsely mash the beans. Stir in the onion, garlic, chilies, chili powder, cumin and vinegar. Make the Beef Filling: Sauté the beef, onion, and garlic and a skillet over medium heat, breaking up the meat into small bits. Cook until the beef is browned and the vegetables are soft, about 5 minutes. Drain off fat in a colander. Wipe out skillet with paper towels, and return the meat mixture to it, off the heat. Stir in the chilies, chili powder, cumin and salt to taste. Finish the dish: Preheat the oven to 400F. Place a disk of dough on a work surface. Spoon 2 scant tablespoons of bean filling onto one half leaving a 1/2-inch border around the edge. Top with 1 tablespoon grated cheese if you like. Brush the edges of the dough with water. Fold the dough over the filling, forming a half circle. With the tines of a fork, press the edges together firmly, and poke a few holes, in the top to let the steam escape. Repeat until you have used all the filling. Use the same procedure with the meat filling topping with 1 tablespoon salsa if you wish. Place the Empanadas on a baking sheet, and coast them lightly with vegetable oil spray. Bake for 15 to 20 minutes, until golden brown. Serve hot or at room temperature. Yield: 20 servings