Start by cooking the ground beef in a skillet and discarding grease.

Once the ground beef is browned, add bell peppers, black beans, cayenne pepper, chili powder, cumin, onion, garlic, ketchup, salsa, oregano, salt, and pepper. Cook and stir for a few minutes until everything is thoroughly mixed and the peppers and onions begin to soften. Turn the stove off and set mixture aside.

Next, divide the eight biscuits in half, leaving a total of 16 pieces. On a cutting board, start to roll a biscuit piece into an oval shape, spoon out about 1/2 to 1 tablespoon beef mixture onto the oval and fold over and completely seal the edges together. I used a little bit of flour to help roll the dough out and prevent it from sticking to my cutting board. Then take a fork and press all along the edges. Place onto a lightly greased baking sheet. Repeat fifteen more times, until you’ve used all the biscuit pieces. You may have some beef mixture leftover.

Lastly, whisk one egg and one tablespoon of water in a bowl and lather on the top of the empanadas.

Bake at 375°F for 15-17 minutes, or until golden brown.