Easy Chili Pie
Your family will give their nod of approval for this tasty chili pie.
1 pound ground beef
2 (16-ounce) cans Mexican-style stewed tomatoes
1 green bell pepper, diced
1 small onion, diced
1 (3.3-ounce) package dry taco seasoning mix
1 tablespoon cornmeal
1 (16-ounce) can kidney or pinto beans, drained and rinsed
2 cups shredded cheddar or Monterey Jack cheese - divided use
1 (2-crust) package refrigerated prepared pie crusts
- In large skillet brown ground beef; drain fat and add tomatoes, bell pepper, onions, taco seasoning mix and cornmeal. Bring to a boil, reduce heat and simmer, uncovered, for about 20 minutes and add beans.
- Preheat oven to 350°F (175°C).
- Unfold 1 pie crust into 10-inch pie plate; turn chili mixture into pie crust, sprinkle with 1 1/2 cups cheese. Top with remaining pie crust; flute edges and bake for about 30 minutes. Remove from oven and sprinkle crust with remaining 1/2 cup cheese. Return to oven for additional 10 minutes or until cheese has melted. Let stand 10 minutes before serving.
Makes 6 servings.