1 lb lean ground beef. It need to be lean, at least 80% because any less will result in meat juice oozing from the empanada and will result in a soggy crust
1 medium onion, chopped
1/2 teaspoon chili powder
1/4 teaspoon salt
1 can (14 1/2 oz) diced tomatoes with mild green chiles, well drained
1 box refrigerated pie crusts, softened as directed on box
1/2 cup shredded Monterey Jack cheese (2 oz)
1 egg, beaten
Preheat oven to 400 degrees F
In a large skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in chili powder, salt and tomatoes. Remove from heat.
Unroll the pie crusts on a large ungreased baking sheet. Spoon about 2 cups beef mixture onto half of each crust, spreading to within 1/2 inch of edge. Top each with 1/4 cup cheese.
Brush edge of each empanada crust with beaten egg. Fold untopped half of each crust over filling; press edge with fork to seal. Cut slits in several places in top of each to release steam; brush with beaten egg.
Bake 20 to 25 minutes or until golden brown.