Chili con carne pie

Yield: 6 Servings

Measure Ingredient
½ cup Onion -- chopped
1 \N Clove garlic -- minced
1½ pounds Ground beef
8 ounces Can tomato sauce
1 pounds Can tomatoes -- cut up
20 ounces Can kidney beans -- drained
1 tablespoon Chili powder
1 teaspoon Salt
¾ cup Cornmeal
¼ cup Flour -- sifted
½ teaspoon Salt
1½ teaspoon Baking powder
1 \N Egg
½ cup Milk
¼ cup Soft shortening
1 tablespoon Fresh parsley -- chopped
¼ cup Parmesan cheese

Cook onion, garlic, and beef until beef is well browned. Stir in tomato sauce, tomatoes, kidney beans, chili powder and 1 teaspoon salt. Simmer 10 minutes, stirring occasionally. Meanwhile, sift together cornmeal, flour, ½ teaspoon salt, and baking powder. Add egg, milk, and shortening. Beat with rotary beater until smooth, about 1 minute. Do not overbeat. Stir in parsley.

Place hot filling in shallow 2-quart baking dish; sprinkle with Parmesan cheese. Spoon corn bread topping around edge of dish.

Bake in 425 oven 15 to 18 minutes or until golden.

SOURCE: Farm Journal's Great Home Cooking In America (pg. 126) Recipe By :

From: Date: 05/28 File

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