Ingredients

• 1 pound ground Certified Hereford Beef(80% to 85% lean)
• 1/4 cup raisins, chopped
• 1/4 cup chili sauce
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 refrigerated pie crust (1/2 of 15-ounce package)
• Water
• Toppings: Prepared salsa, salsa con queso, chopped fresh cilantro (optional)

Instructions

• Heat oven to 400°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings.
• Stir in raisins, chili sauce, cumin, salt and pepper. Cook and stir 1 minute. Remove from heat.
• Unfold pie crust; place on baking sheet. Spoon beef mixture evenly over 1/2 of dough, leaving 1-1/2-inch border around edge. Moisten edge of dough with water; fold pastry over filling. Press edges of dough together with fork to seal. Prick center of dough with fork once or twice to form steam vents.
• Bake in 400°F oven 16 to 18 minutes or until pastry is golden brown. Serve with toppings, if desired.