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1. Prepare pie-crust mix as directed on package; divide into 8 round patties and coat with cornmeal. Roll each patty into a 6-inch circle, adding more cornmeal as needed.
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2. Place each circle on a 6-inch-square sheet of aluminum foil (double thickness or heavy duty); with the aid of foil, turn up pastry to form a shell with a 1-inch stand-up rim.
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3. Prick pastry with a fork. Bake on cookie sheet in preheated 425°F oven 12 minutes, or until done. Remove foil.
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4. Meanwhile, brown meat and cook onion in a skillet until tender; stirring to separate meat (use shortening if necessary); pour off fat.
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5. Add soup and water; heat; stirring occasionally.
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6. Line each pastry shell with ¼ cup lettuce; top with meat mixture and sprinkle with cheese.
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