1. Spray large bowl with cooking spray. In food processor, pulse flour, shortening, baking powder and salt until combined. With processor running, slowly pour 3/4 cup hot water through feed tube and process until dough starts to come together; transfer to lightly floured work surface. Knead dough 3 minutes or until smooth and elastic; transfer to prepared bowl, cover dough with damp paper towel and let stand 20 minutes.
2. In large skillet, cook and stir beef over medium-high heat 5 minutes or until browned; drain and discard fat. Stir in seasoning and 3/4 cup water; heat to a boil. Reduce heat to medium; cook 4 minutes or until slightly thickened, stirring occasionally. Makes about 2 cups filling.
3. On lightly floured work surface, with rolling pin, roll dough into a 16-inch square. With sharp paring knife, cut square lengthwise, then crosswise into 4 equal-size strips to create 16 (4-inch) squares. Leaving a 1/2-inch border, spread filling over 8 squares; sprinkle with queso fresco, top with remaining 8 squares and seal edges of dough with fork.
4. Attach deep fryer thermometer to side of large, high-sided skillet. Add oil; heat over medium heat 10 minutes or until oil temperature reaches 350°. In 4 batches, add sopapillas to oil; cook 3 minutes or until golden brown, turning once. Makes 8 sopapillas.
5. Serve sopapillas drizzled with salsa, topped with tomatoes and garnished with queso fresco, if desired.

Approximate nutritional values per serving (1 sopapilla): 336 Calories, 15g Fat, 4g Saturated Fat, 39mg Cholesterol, 629mg Sodium, 28g Carbohydrates, 1g Fiber, 1g Sugars, 0g Added Sugars, 15g Protein