Chili-beef pie

Yield: 1 Servings

Measure Ingredient
1½ pounds Extra lean ground beef
\N \N 1 1/ c chopped yellow onion
1 cup Fresh corn kernels; or frozen and thawed
1 cup Chopped green bell pepper
1 teaspoon Minced garlic
1 can (28 ounces) whole tomatoes with thick tomato pureé; undrained
1 can (6 ounces) reduced-sodium tomato paste
1 can (15 1/2 ounces) red kidney beans; drained
1 tablespoon Chili powder; or to taste
½ teaspoon Hot pepper sauce or to taste
8 \N Flour tortillas; (10-inch), halved (16 semicircles)
¾ cup (6 ounces) shredded Alpine Lace® American Flavor Pasteurized Process Cheese Product with Jalapeño Peppers
¼ cup Minced fresh parsley




1.Preheat the oven to 450ºF. For the filling, set out a large nonstick skillet. For the pie, choose a large deep ovenproof skillet (a cast iron one is perfect) or a deep sauté pan. Spray both skillets with nonstick cooking spray.

2.To make the Chili-Beef Filling: In the large nonstick skillet, sauté the beef, onions, corn, bell pepper and garlic over medium-high heat until the beef is no longer pink.

3.Stir in the tomatoes and their purée, the tomato paste, kidney beans, chili powder and hot pepper sauce; bring to a full boil. Lower the heat, cover, and simmer for 30 minutes.

4.To assemble the pie: In the deep ovenproof skillet, spread one-third of the beef mixture. Layer: 8 tortilla semicircles and one-third of the beef mixture; repeat. Bake, uncovered, for 10 minutes.

5.For the Cheese Topping: Sprinkle the cheese over the pie, covering the top completely. Bake 5 minutes more or until the cheese melts. Sprinkle with the minced parsley. Garnish the pie with a cluster of tiny peppers and leaves of parsley, if you wish. Makes 12 servings

from Alpine Lace Recipes

Posted to brand-name-recipes by Abtaxel <Abtaxel@...> on Apr 3, 1998

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