1. Heat a large nonstick skillet 1 minute over medium-high heat. Brown beef, breaking up large pieces with a spoon, until pan juices evaporate. Drain fat from skillet.

2. Add salsa; cook just until excess liquid evaporates. Cool.

3. Heat oven to 400°F. Roll each crust from piecrusts into a 12-inch circle. Place one circle on a cookie sheet. Spoon beef mixture evenly on circle, leaving 3/4-inch border. Sprinkle beef with cheese. Moisten edge of circle with water. Fold second crust in half; cut two 1-inch diagonal slashes in center. Unfold over filling. Press edge of pie to seal. Bake 25 to 30 minutes until lightly browned.

Here's our all-American favorite-a savory beef pie with a kick encased in a flaky crust. For more fire, use a hotter salsa.