PREPARATION INSTRUCTIONS

Cook beef in large skillet over medium heat, breaking up into small crumbles with wooden spoon, until beef is browned, about 5 minutes. Add Williams Original Taco Seasoning Mix and water, stirring until meat is coated. Bring mixture to a simmer and heat until sauce thickens slightly, about 2-3 minutes. Remove from heat and let cool slightly before folding in cheese and cilantro.

Preheat air fryer to 375°F. Roll out pie crust or empanada dough and use a 3-inch round cookie cutter to cut out circles. Place 1 tablespoon of beef mixture into center of each dough circle. Fold dough over filling to form half-moon shape. Pressing edges together with fork to seal. Brush tops of empanadas with egg and place into air-fryer basket in single layer.

Air-fry until golden-brown and crispy, about 8-10 minutes, shaking air-fryer basket halfway through. Meanwhile, combine sour cream and salsa verde in small bowl and whisk until smooth.

Serve empanada bites with salsa verde and garnish with additional cilantro.