Taco Empanadas

Cook the beef in a large skillet until it is cooked through. Drain any fat from pan.
Add chili powder, paprika, garlic powder, onion powder, cumin, pepper, salt and tomato sauce. Stir until combined.
Cook for another minute. Stir in the beans and continue to cook until they are heated through.
Preheat the oven to 400° and spray a cookie sheet with cooking spray.
On a floured work surface, roll out the dough to ⅛th inch thickness. Grab a small bowl or large cookie cutter. Turn the bowl upside down and press down to cut a large circle. Cut out circles as close together as possible. Gather any remaining dough and gently press back together, then roll and cut out more circles, until all of the dough has been used.
Place a tablespoon of the beef mixture in the middle of the circle. Add a teaspoon of cheese over the meat.
Dip your finger in water and dampen the edge of the dough. Fold the circle over and press together to seal.
Use a pastry brush and brush the pies with the bean egg.
Use a fork and seal the edges of the pies. Place on the pan.
Repeat with remaining pies.
Replace the pan in the oven and bake for 12 - 15 minutes until the pies are golden brown.
Remove and serve with your favorite toppings.