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Western Beef and Cornmeal Pie

TOTAL TIME: Prep: 25 min. Bake: 25 min. YIELD: 8 servings.
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

Ingredients

  • FILLING:
  • 1 pound ground beef
  • 1 can (11 ounces) Mexican-style corn, drained
  • 1 can (6 ounces) tomato paste
  • 1 cup 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 2% milk
  • 1/4 cup butter, softened
  • 1 large egg, room temperature
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup shredded cheddar cheese, divided

Directions

  • 1. Preheat oven to 400°. In a skillet, brown ground beef; crumble beef; drain. Stir in next 6 ingredients; set aside.
  • 2. 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.
  • 3. Pour filling into prepared crust. Sprinkle with remaining 1/2 cup cheese. Bake, uncovered, for 25-30 minutes.

Nutrition Facts

1 cup: 452 calories, 23g fat (13g saturated fat), 113mg cholesterol, 1195mg sodium, 38g carbohydrate (12g sugars, 4g fiber), 23g protein.

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