| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Barbara2 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1 |
md |
Onion; chopped (1/2 cup) |
| 1 |
cn |
Whole kernel corn; drained (8.78 oz) |
| 1 |
cn |
Tomato sauce; (8 oz) |
| 1 |
sm |
Green bell pepper; chopped (1/2 cup) |
| 1 |
ts |
Dried basil leaves |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Dried oregano leaves |
| 1/4 |
ts |
Red pepper sauce |
| 1 |
c |
All-purpose flour |
| 1/4 |
c |
Yellow cornmeal |
| 1/4 |
ts |
Salt |
| 1/3 |
c |
Margarine or butter; softened |
| 3 |
tb |
Water; up to 4 |
| 1/2 |
c |
Shredded Cheddar cheese; (8 oz) |
INSTRUCTIONS
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, 9x1.25 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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