SPICY EMPANADAS
Pre-heat oven to 400 degrees

1 lb ground beef
¼ cup onion, diced
¼ cup red bell pepper, diced
1 small jalapeno, finely diced
4 cloves garlic, crushed
2 t. ground cumin
¼ t. salt
1 cup shredded Mexican blend cheese

1 pkg (15 oz.)refrigerated pie crusts
egg wash

Brown ground beef, garlic, onion, red bell pepper and jalapeno. Should be finely crumbled before draining off drippings, then add cumin and salt. Continue cooking until any liquid is gone. Remove from heat, cool slightly and mix in cheese.

Cut each pie crust in half on top of lightly floured surface. Spoon about 1/3 cup beef onto one side leaving a nice border around the edge, at least 1/3 inch, then moisten the edges. Fold other side over top and crimp until sealed. Brush tops with egg wash and bake for 15 to 20 minutes. Serve with salsa, guacamole, spiced sour cream, etc.