It's All in the Spice

  6 - 7 PersonalPoints™ per serving Ingredients Olive oil 1  Tbsp Bulgogi (beef stir fry) ¾  pound(s) , strips, cut into 1/4-inch pieces Uncooked onion(s) 1  medium , cut into 1/4-inch dice Uncooked Yukon gold potato(es) 1  medium , peeled and cut into 1/4-inch dice Plum tomato(es) 1  large , halved, seeded, and cut into 1/4-inch dice Garlic clove(s) 3  medium clove(s) , minced Chili powder 2  tsp Instructions Preheat oven to 200°F. Line baking sheet with parchment paper. To make empanada filling, heat oil in large nonstick skillet over medium-high heat. Add beef and onion and cook, stirring, until beef is browned and onion is softened, about 5 minutes. Add potato and reduce heat to medium. Cook, stirring, until potato is almost tender, about 10 minutes. Stir in tomato, garlic, chili powder, cumin, and salt. Reduce heat to medium-low; cook until potato is fork-tender, about 3 minutes longer. Transfer to medium bowl an stir in cilantro. Let cool. ...