Beef and corn pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean ground beef; |
| 1 | medium | Onion; chopped |
| 8¾ | ounce | Can whole-kernel corn; drained |
| 8 | ounces | Can tomato sauce; |
| 1 | small | Green bell pepper; chopped |
| 1 | teaspoon | Basil; |
| ½ | teaspoon | Salt; |
| ½ | teaspoon | Dried oregano; |
| ¼ | teaspoon | Tabasco sauce; |
| 8½ | ounce | PKG corn bread mix; |
| ½ | cup | Grated Cheddar Cheese; |
Directions
Cook ground beef and onion in a 10" skillet until beef is brown, about 10 minutes; drain. Stir corn, tomato sauce, bell pepper, basil, salt, oregano and tabasco. Prepare corn bread mix according to package directions. Press evenly against bottom and side of 9" ungreased pie plate. Bake uncovered in 400-degree oven 25 minutes.
Sprinkle cheese over mixture. Bake until cheese is melted, about 5 minutes longer. Let stand 10 minutes before cutting. Source: The San Diego Union-Tribune, Food Section, May 11, 1995 + Betty Crocker's Light and Easy Cooking. Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 05-15-95