Western beef and cornmeal pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| FlLLlNG : | ||
| 1 | pounds | Ground beef |
| 1 | can | Mexi-corn, canned -- 11 |
| ounce | Drained | |
| 1 | can | Tomato paste -- 6 ounces |
| 1 | cup | Cheddar cheese -- 4 ounces |
| Shredded | ||
| ¾ | cup | Barbecue sauce |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Chili powder |
| CRUST: | ||
| 1 | cup | All-purpose flour |
| ½ | cup | Cornmeal |
| ½ | cup | Milk |
| ¼ | cup | Butter or margarine -- |
| Softened | ||
| 1 | each | Egg |
| 2 | tablespoons | Sugar |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Salt |
| 1 | cup | Cheddar cheese -- 4 oz |
| Shredded divide | ||
Directions
In a skillet, brown ground beef; drain. Stir in remaining filling ingredients; set aside. In a large bowl, combine all crust ingredients except ½ cup cheddar cheese; mix well. Spread on the bottom and up the sides of a greased 2-½-qt. baking dish or 10-in. ovenproof skillet. Pour filling into prepared crust. Sprinkle with remaining cheese. Bake, uncovered, at 400 deg. for 25-30 minutes. Yield: 6-8 servings
Recipe By : Taste of Home