Beef & corn pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| ½ | cup | Chopped onion |
| 8¾ | ounce | Can whole kernel corn, |
| Drained | ||
| 8 | ounces | Tomato sauce |
| 1 | cup | Flour |
| ¼ | cup | Yellow cornmeal |
| ¼ | teaspoon | Salt |
| ½ | cup | Shredded Cheddar cheese |
| ½ | cup | Chopped bell pepper |
| 1 | teaspoon | Dried basil leaves |
| ½ | teaspoon | Dried oregano leaves |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Red pepper sauce |
| ⅓ | cup | Butter, softened |
| 4 | tablespoons | Water |
Directions
CORNMEAL CRUST
TOPPING
Heat oven to 400 degrees. Cook ground beef and onion in 10 inch skillet, stirring occasionally, until beef is brown; drain. Stir in corn, tomato sauce, bell pepper, basil, oregano, salt and pepper sauce. Prepare crust. Crust: Mix flour, cornmeal and salt in medium bowl. Stir in butter and enough of the water to make a soft dough.
Press crust dough firmly and evenly against bottom and side of ungreased pie plate. Spoon beef mixture into pie plate. Bake 25 minutes. Sprinkle with cheese. Bake about 5 minutes longer or until cheese is melted. Let stand 10 minutes before cutting.