Prepare crust: Combine flour, cornmeal and salt in medium bowl. Cut in butter until mixture is crumbly. Sprinkle in water, 1 tablespoon at a time, until dough sticks together. On lightly floured surface with lightly floured rolling pin, roll out half of dough until 1/4 inch thick. Cut dough into two 7-inch rounds. Repeat with remaining dough and scraps. Cover; set aside.
Prepare filling: Cook ground beef and garlic in 12-inch skillet over medium-high heat until beef is browned on all sides, stirring occasionally to break up beef. Stir in scallions, taco sauce, olives, 3 teaspoons TABASCO® Green Sauce, oregano, cumin and salt until well blended. Stir in cheese.
Preheat oven to 375º F.
Grease large cookie sheet. Spoon about 1/2 cup filling on 1/2 of each round, leaving a 1/2-inch border. Stir together egg and remaining teaspoon TABASCO® Green Sauce. Brush border with egg mixture. Fold dough over filling, pressing out air. Crimp edges with fork or fingers to seal. Place on baking sheet. Bake 25 minutes or until golden.
Makes 4 empanadas.