| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Beef, Casseroles |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1/2 |
c |
Chopped onion |
| 8 3/4 |
oz |
Can whole kernel corn, |
|
|
Drained |
| 8 |
oz |
Tomato sauce |
| 1/2 |
c |
Chopped bell pepper |
| 1 |
ts |
Dried basil leaves |
| 1/2 |
ts |
Dried oregano leaves |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Red pepper sauce |
| 1 |
c |
Flour |
| 1/4 |
c |
Yellow cornmeal |
| 1/4 |
ts |
Salt |
| 1/3 |
c |
Butter, softened |
| 4 |
tb |
Water |
| 1/2 |
c |
Shredded Cheddar cheese |
INSTRUCTIONS
CORNMEAL CRUST
TOPPING
Heat oven to 400 degrees. Cook ground beef and onion in 10 inch skillet,
stirring occasionally, until beef is brown; drain. Stir in corn, tomato
sauce, bell pepper, basil, oregano, salt and pepper sauce. Prepare crust.
Crust: Mix flour, cornmeal and salt in medium bowl. Stir in butter and
enough of the water to make a soft dough. Press crust dough firmly and
evenly against bottom and side of ungreased pie plate. Spoon beef mixture
into pie plate. Bake 25 minutes. Sprinkle with cheese. Bake about 5
minutes longer or until cheese is melted. Let stand 10 minutes before
cutting.
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