1 lb. lean ground beef
1 c. chopped onion
1 c. chopped green pepper
1 can (14 1/2 oz.) tomatoes, crushed with juice
1 tbsp. chili powder
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. pepper
2 refrigerated folded pie crusts
1 egg yolk mixed with 1 tbsp. water

In a large skillet cook beef, onion, green pepper for 5 minutes, drain. Stir in tomatoes, chili powder, cumin, salt and pepper. Simmer uncovered, stirring occasionally, 15 minutes. Place one unfolded pie crust at one end of greased cookie sheet. Place half of beef mixture on half of the pastry round, leaving one inch border. Fold other half of this pastry over filling, pressing edges to seal. Brush this empanada with yolk mixture. Repeat with remaining crust at other end of cookie sheet. Bake in 400 degree oven for 20 minutes, until pastry is golden and filling is hot. Cut in half and serve with shredded lettuce, chopped fresh tomatoes and sour cream. Serves 4.