Ingredients

• 2 (9-inch) refrigerated pie crusts
• 2 cups cooked shredded beef
• 1 cup shredded Monterey jack cheese
• 1 (4-ounce) can diced green chiles

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Instructions

1. Watch how to make this recipe.
2. Preheat oven to 425 degrees F.
3. Unroll pie crusts onto a flat surface. Top each quadrant of crust with 1/2 cup of beef, 1/4 cup of cheese and about a tablespoon of chiles, making even layers and spreading ingredients to within 1/2-inch of the edges. Top with second pie crust. Using a pastry cutter or sharp knife, make an X across the circle, making 4 equal sections. Pinch around the edges with a fork to seal.
4. Transfer empanadas to a baking sheet and make small slits in the top of each one to allow steam to escape during cooking. Bake 8 to 10 minutes, until crust is golden brown.