Yield: 6 Servings
Measure | Ingredient |
---|---|
1 \N | Unbaked pie shell |
1 pounds | Ground beef |
1 teaspoon | Salt |
½ teaspoon | Oregano |
¼ teaspoon | Pepper |
½ cup | Dry bread crumbs |
1 can | (8-oz) tomato sauce |
¼ cup | Onion; chopped |
¼ cup | Bell pepper; chopped |
½ cup | Chili sauce |
1 \N | Egg |
¼ cup | Milk |
2 cups | Cheddar cheese; shredded |
½ teaspoon | Salt |
½ teaspoon | Dry mustard |
½ teaspoon | Worcestershire sauce |
CHEESE SAUCE
Preheat oven to 425 degrees. In medium skillet, cook meat until brown; drain. Stir in salt, oregano, crunbs, ½ cup tomato sauce, onion and bell pepper. Turn into pie shell and top with cheese topping.
To make cheese topping: Beat egg and milk together; stir in seasonings and cheese. Spread on top of pie filling. Bake about 30 minutes. Cut into wedges. Stir together remaining tomato sauce and chili sauce; heat. Serve with the pie. Serves 6 to 8.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .