| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Tex-Mex |
Tex-mex, Beef |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1 |
c |
Thick and chunky salsa |
| 15 |
oz |
Refrigerated piecrusts |
| 1 |
c |
Shredded cheddar cheese |
INSTRUCTIONS
1. 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.
2. Add salsa; cook just until excess liquid evaporates. Cool.
3. 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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