Yield: 6 Servings
|1||Unbaked pie shell|
|1 pounds||Ground beef|
|½ cup||Dry bread crumbs|
|1 can||(8-oz) tomato sauce|
|¼ cup||Onion; chopped|
|¼ cup||Bell pepper; chopped|
|½ cup||Chili sauce|
|2 cups||Cheddar cheese; shredded|
|½ teaspoon||Dry mustard|
|½ teaspoon||Worcestershire 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, .