Herbed italian beef pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| 1 | medium | Onion; chopped (1/2 cup) |
| 1 | can | Whole kernel corn; drained (8.78 oz) |
| 1 | can | Tomato sauce; (8 oz) |
| 1 | small | Green bell pepper; chopped (1/2 cup) |
| 1 | teaspoon | Dried basil leaves |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Dried oregano leaves |
| ¼ | teaspoon | Red pepper sauce |
| 1 | cup | All-purpose flour |
| ¼ | cup | Yellow cornmeal |
| ¼ | teaspoon | Salt |
| ⅓ | cup | Margarine or butter; softened |
| 3 | tablespoons | Water; up to 4 |
| ½ | cup | Shredded Cheddar cheese; (8 oz) |
Directions
Heat oven to 400 degrees. Cook beef and onion in 10-inch skillet over medium heat about 10 minutes, stirring occasionally, until beef is brown; drain. Stir in corn, tomato sauce, bell pepper, basil, salt, oregano and pepper sauce. For crust, combine next 3 ingredients. Stir in margarine and enough of the water to make a soft dough. Press crust firmly and evenly against bottom and side of greased pie plate, 9x1¼ inches. Spoon beef mixture onto crust. Bake uncovered 25 minutes. Sprinkle with cheese. Bake about 5 minutes or until cheese is melted. Let stand 10 minutes before cutting. Yield: 6 servings.
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