Yield: 8 servings
Measure | Ingredient |
---|---|
\N \N | FlLLlNG : |
1 pounds | Ground beef |
1 can | Mexi-corn, canned -- 11 |
\N ounce | Drained |
1 can | Tomato paste -- 6 ounces |
1 cup | Cheddar cheese -- 4 ounces |
\N \N | Shredded |
¾ cup | Barbecue sauce |
½ teaspoon | Salt |
½ teaspoon | Chili powder |
\N \N | CRUST: |
1 cup | All-purpose flour |
½ cup | Cornmeal |
½ cup | Milk |
¼ cup | Butter or margarine -- |
\N \N | Softened |
1 each | Egg |
2 tablespoons | Sugar |
1 teaspoon | Baking powder |
1 teaspoon | Salt |
1 cup | Cheddar cheese -- 4 oz |
\N \N | Shredded divide |
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