Accompanied by the "Alpacas, llamas, donkeys and Coos, oh my" story in the 5-22 edition
1 pound lean (at least 80 percent) ground beef
1 medium (1/2 cup) chopped onion
1/2 teaspoon chili powder
1/4 teaspoon salt
1 can (14 1/2 ounces) diced tomatoes with mild green chilies well drained
2 pie crusts (if using refrigerated pie crusts, softened as directed on box)
1/2 cup (2 ounces) shredded Monterey Jack cheese
1 egg, beaten
Heat oven to 400 degrees. In 12-inch skillet, cook ground beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked and drain. Stir in chili powder, salt and tomatoes, then remove from heat.
Remove both pie crusts from pouches.
Unroll crusts on ungreased, large cookie sheet. Spoon about 2 cups beef mixture into half of each crust, spreading to within 1/2 inch of edge. Top with 1/4 cup cheese.
Brush edge of each crust with beaten egg. Fold untopped half of each crust over filling. Press edge with fork to seal. Cut slits in several places in top of each. Brush with beaten egg.
Bake 20 to 25 minutes or until golden brown. Cut into wedges to serve. Serves 6.
Per serving: 510 calories; 31g fat
