1️⃣ Preheat oven: Set your oven to 425°F (220°C).

2️⃣ Cook the beef: In a large skillet over medium heat, cook the ground beef, chopped onions, and minced garlic until the beef is no longer pink. Drain excess grease and return to the pan.

3️⃣ Season the filling: Sprinkle the beef mixture with cumin, garlic salt, Slap Ya Mama seasoning, black pepper, oregano, red pepper flakes, and chili powder. Stir to combine.

4️⃣ Simmer: Add tomato sauce and jalapeños. Stir well and let simmer for 15 minutes. Remove from heat and let cool slightly.

5️⃣ Prepare the dough: Lightly flour a surface and unroll the pie crust. Using a 4-inch round cutter (or an upside-down bowl), cut out circles. Each pie crust should yield about 4 pieces.

6️⃣ Assemble the empanadas:

Brush the edges of each dough circle with a little water to help seal.

Add a small amount of shredded cheese and about ¼ cup of the beef mixture in the center.

Fold the dough over to create a half-moon shape.

Press the edges together with a fork to seal.

7️⃣ Egg wash: In a small bowl, whisk together 1 egg and 1 Tbsp water. Brush the tops of the empanadas with the egg wash.

8️⃣ Bake: Place empanadas on a lined baking sheet and bake for 15 minutes, or until the crust is golden brown.

9️⃣ Serve & enjoy: Carefully remove from the oven and let cool for a few minutes. Serve warm with salsa, guacamole, or sour cream!