Cook the ground meat in a skillet until fully cooked.

Add taco seasoning and cornstarch is using it along with water, and simmer until the sauce is thick.

In a small bowl mix flour and water to create the "glue" to seal the tortillas together.

If the tortillas are not soft and pliable, microwave them for 20-30 seconds so they are soft and won't crack.

Take a spoonful of "glue" and place it around the edge of the tortilla, then fill it, fold it, press the seam closed.

The most important tip is not to overfill the tortillas, as they will not seal and then leak/break.

Place a spoonful of filling on one side of the tortilla, then place the glue around the edge, generous enough to seal the edges nicely.

Press the edges firmly with your fingertips until the edge is smooth and closed.

Prepare all the tortillas, then begin cooking.

Heat the skillet, add a tablespoon of oil, and place the empanadas to cook on each side. Depending on your pan size you can fit multiple in the pan at once, use a spatula to turn them over.

Or you can bake them on a baking sheet in the oven, brush each side with oil bake at 375° until golden turning them after 5 minutes ensuring both sides cook evenly.