Tex-mex Pie, Lhj
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Tex-Mex | Beef, Tex-mex | 4 | Servings |
INGREDIENTS
| 1 | lb | Ground beef |
| 1 | c | Thick and chunky salsa |
| 15 | oz | Refrigerated piecrusts |
| 1 | c | Shredded cheddar cheese |
INSTRUCTIONS
Heat a large nonstick skillet 1 minute over medium-high heat. Brown beef, breaking up large pieces with a spoon, until pan juices evaporate. Drain fat from skillet. Add salsa; cook just until excess liquid evaporates. Cool. Heat oven to 400°F. Roll each crust from piecrusts into a 12-inch circle. Place one circle on a cookie sheet. Spoon beef mixture evenly on circle, leaving 3/4-inch border. Sprinkle beef with cheese. Moisten edge of circle with water. Fold second crust in half; cut two 1-inch diagonal slashes in center. Unfold over filling. Press edge of pie to seal. Bake 25 to 30 minutes until lightly browned. Prep Time: 15 minutes Baking time: 25 to 30 minutes (C) Copyright 1997, Meredith Corporation, All Rights Reserved. NOTES : In England, they're called meat pasties; in Argentina, empanadas. Here's our all-American favorite--a savory beef pie with a kick encased in a flaky crust. For more fire, use a hotter salsa. Recipe by: Ladies Home Journal Posted to MC-Recipe Digest V1 #942 by "abprice@wf.net" <abprice@wf.net> on Dec 2, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 432
Calories From Fat: 300
Total Fat: 32.9g
Cholesterol: 114.7mg
Sodium: 710.2mg
Potassium: 508.2mg
Carbohydrates: 4.7g
Fiber: 1.2g
Sugar: 2.7g
Protein: 28.1g