Preheat oven to 400F. In a large skillet, cook beef and onion over medium high heat, stirring frequently, until beef is browned. Drain excess grease.

Stir in chili powder, cumin, and ROTEL, and simmer on low for 5 minutes until mixture is thickened. Season with salt and pepper to taste. Remove from heat and let mixture cool to room temperature.

Place about one tablespoon of filing mixture in the middle of empanada disc and top with cheese. Brush edges with beaten egg and fold over, pressing the edge with fork to seal.

Place empanadas in baking sheet lined with parchment paper until golden brown, about 20 to 25 minutes. Serve warm.