* Exported from MasterCook * Mexican Beef Pie Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method
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1/2 pound ground beef
1 medium onion, diced
1 clove garlic -- minced
1 teaspoon chili powder
15 1/4 red kidney beans -- drained (15 1/4 to 19)
1 11 ounce can whole-kernel corn -- drained
1 8 oz cans tomato sauce
1 tsp salt
1/2 tsp sugar
12 oz. corn-muffin mix -- (12 to 15)
1/4 lb sharp Cheddar Cheese, shredded -- (1 cup)In 10 inch skillet over high heat, cook ground beef, onion, and garlic,
stirring occasionally, until all pan juices evaporate and meat is well
browned. Stir in chili powder; cook 1 minute. Remove skillet from
heat. Stir in kidney beans, corn, tomato sauce, salt and sugar. Preheat oven to 350°. Generously grease 12-inch pizza pan. Prepare
corn-muffin batter as label directs. With back of spoon, spread corn-
muffin batter in pizza pan, making rim slightly higher than center. Spoon meat mixture over corn-muffin batter, leaving a 1-inch rim of
corn-muffin batter. Sprinkle cheese over meat mixture. Bake 20 minutes or until corn-muffin mixture is golden and toothpick
inserted in corn-muffin crust comes out clean. Yield: 6 servings. NOTES : Here is a recipe that I have made several times for my family -
Mexican Beef Pie, but I usually call it Mexican Pizza!! Bobbie's Note: This was very good and served up very nicely.
It easily serves 6. It is not necessary to spread the corn
muffin mix to the edge of the pan; it spreads out as it
bakes.Source : "The New Good Housekeeping Cookbook" S(MC formatting by): "cookie@cdsnet.net (Chris and Lew Hornsby)" Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>;
14 May, 2001.
Year 4 Volume 05 Number 14
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