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Yields 4 servings.
1 (15 ounce) package refrigerated pie crusts, room temperature
1 pound ground beef
1 (4 ounce) can diced green chiles
1/4 cup water
1 (1.25 ounce) package taco seasoning mix
1 cup shredded mild cheddar or Monterey jack cheese, divided
Garnishes:
Salsa
Shredded lettuce
Sour cream
Diced tomatoes
Sliced green onions
Heat 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 cup beef filling on half of each half circle.
Place 1/4 cup 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.
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