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Western Beef and Cornmeal Pie

Western Beef and Cornmeal Pie
With this hearty main-dish recipe, the bread is baked right in the casserole. The meal covers all four food groups, and it's a guaranteed family pleaser.—Darlene Alexander, Nekoosa, Wisconsin
6-8 ServingsPrep:25 min. Bake: 25 min.

Ingredients

  • FILLING:
  • 1 pound ground beef
  • 1 can (11 ounces) Mexican-style corn, drained
  • 1 can (6 ounces) tomato paste
  • 1 cup (4 ounces) shredded cheddar cheese
  • 3/4 cup barbecue sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder
  • CRUST:
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/2 cup milk
  • 1/4 cup butter, softened
  • 1 egg
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (4 ounces) shredded cheddar cheese, divided

Directions

  • In a skillet, brown ground beef; drain. Stir in remaining filling
  • ingredients; set aside.
  • In a large bowl, combine all crust ingredients except 1/2 cup cheddar
  • cheese; mix well. Spread on the bottom and up the sides of a greased
  • 2-1/2-qt. baking dish or 10-in. ovenproof skillet.
© Taste of Home 2013

2 of 2

Western Beef and Cornmeal Pie (continued)

Directions (continued)

  • Pour filling into prepared crust. Sprinkle with remaining cheese.
  • Bake, uncovered, at 400° for 25-30 minutes.
  • Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 cup) equals 452 calories, 23 g fat (13 g saturated fat), 113 mg cholesterol, 1,195 mg sodium, 38 g carbohydrate, 4 g fiber, 23 g protein.
© Taste of Home 2013