• 1 (15 oz.) package refrigerated pie crusts, room temperature
• 1 lb. ground beef
• 1 (4 oz..) can diced green chiles
• 1/4 C. water
• 1 (1.25 oz.) package taco seasoning mix
• 1 C. shredded mild cheddar or monterey jack cheese - divided
• Garnishes
• Salsa
• Shredded lettuce
• Sour cream
• Diced tomatoes
• Sliced green onions

Preheat oven to 425 degrees F. Brown beef in large skillet; drain. Add chiles, water and seasoning mix; mix well. Place unwrapped pie crusts on cutting board; unfold. Cut each crust in half, making 4 half circles. Place 1/2 C. beef filling on half of each half CirCle. Place 1/4 C. cheese on top of each. Dampen edge of crust with water. Fold sides over filling; crimp edges with tines of fork. Place on ungreased baking sheet. Bake for 10 to 15 minutes or until golden brown. Cool on baking sheet for 5 minutes. Garnish as desired.

Yields 4 servings.