Tex-mex pie, lhj

Yield: 4 Servings

Measure Ingredient
1 pounds Ground beef
1 cup Thick and chunky salsa
15 ounces Refrigerated piecrusts
1 cup Shredded cheddar cheese

1. Heat a large nonstick skillet 1 minute over medium-high heat. Brown beef, breaking up large pieces with a spoon, until pan juices evaporate.

Drain fat from skillet.

2. Add salsa; cook just until excess liquid evaporates. Cool.

3. Heat oven to 400°F. Roll each crust from piecrusts into a 12-inch circle. Place one circle on a cookie sheet. Spoon beef mixture evenly on circle, leaving ¾-inch border. Sprinkle beef with cheese. Moisten edge of circle with water. Fold second crust in half; cut two 1-inch diagonal slashes in center. Unfold over filling. Press edge of pie to seal. Bake 25 to 30 minutes until lightly browned.

Prep Time: 15 minutes Baking time: 25 to 30 minutes (C) Copyright 1997, Meredith Corporation, All Rights Reserved.

NOTES : In England, they're called meat pasties; in Argentina, empanadas.

Here's our all-American favorite--a savory beef pie with a kick encased in a flaky crust. For more fire, use a hotter salsa.

Recipe by: Ladies Home Journal

Posted to MC-Recipe Digest V1 #942 by "abprice@..." <abprice@...> on Dec 2, 1997

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