Knead the masa well with a little water until smooth. Shape all the masa into balls, making them the size you want for your empanadas. Set aside.

Add the onion, tomatoes (reserve a little tomato and onion for topping later), and cilantro. Cook until the beef is fully cooked and the vegetables are soft. Let the filling cool.

Once the filling is cool, flatten each masa ball into a tortilla of your desired size. Place some beef filling in the center and fold to close, sealing the edges well so the filling doesn't spill out.

Heat a pan with enough oil. Once the oil is very hot, fry the empanadas until golden and crispy.

Serve the empanadas topped with the reserved tomato, onion, lettuce, cheese, and Mexican-style table cream. Enjoy with your favorite salsa.