1. In 10-inch skillet over high heat, cook ground beef and onion, stirring occasionally, until all pan juices evaporate and meat is well browned. Spoon off fat in skillet if any. Stir in chili powder; cook 1 minute. Stir in tomato sauce, green chilies, sugar, and 1/4 teaspoon salt; over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.
2. Meanwhile, in medium-sized bowl, stir flour, cornmeal, and 1/2 teaspoon salt. With pastry blender or two knives used scissors fashion, cut cheese and shortening into flour mixture to resemble coarse crumbs. Sprinkle 5 to 6 tablespoons cold water, a tablespoon at a time, into mixture, mixing lightly after each addition until pastry is just moist enough to hold together. Shape pastry into a ball.
3. On lightly floured surface with floured rolling pin, roll half of pastry into a round about 1/8 inch thick. Using 5-inch round plate as guide, cut out 4 circles from pastry. Repeat with remaining pastry, rerolling trimmings if necessary.
4. Preheat oven to 400°F. Onto half of a pastry