Chili-beef Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | American | 1 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Extra lean ground beef |
| 1 1/ c chopped yellow onion | ||
| 1 | c | Fresh corn kernels, or |
| frozen and thawed | ||
| 1 | c | Chopped green bell pepper |
| 1 | t | Minced garlic |
| 1 | 28 ounces whole tomatoes | |
| with thick tomato pureé | ||
| undrained | ||
| 1 | 6 ounces reduced-sodium | |
| tomato paste | ||
| 1 | 15 1/2 ounces red kidney | |
| beans drained | ||
| 1 | T | Chili powder, or to taste |
| 1/2 | t | Hot pepper sauce or to taste |
| 8 | Flour tortillas, 10-inch | |
| halved 16 semicircles | ||
| 3/4 | c | 6 ounces shredded Alpine |
| Lace® American Flavor | ||
| Pasteurized Process | ||
| Cheese | ||
| Product with Jalapeño | ||
| Peppers | ||
| 1/4 | c | Minced fresh parsley |
INSTRUCTIONS
1998 Preheat the oven to 450°F. 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@aol.com> on Apr 3,
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Nutrition (calculated from recipe ingredients)
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Calories: 4435
Calories From Fat: 1800
Total Fat: 199.2g
Cholesterol: 632.6mg
Sodium: 10321.9mg
Potassium: 8351.3mg
Carbohydrates: 374.1g
Fiber: 74.9g
Sugar: 72.6g
Protein: 295.8g