Title: Beef & Corn Pie
Categories: Beef Casserole
Yield: 6 Servings
| 1 | lb | Ground beef |
| 1/2 | c | Chopped onion |
| 8 3/4 | oz | Can whole kernel corn, |
| | | Drained |
| 8 | oz | Tomato sauce |
| 1/2 | c | Chopped bell pepper |
| 1 | ts | Dried basil leaves |
| 1/2 | ts | Dried oregano leaves |
| 1/2 | ts | Salt |
| 1/4 | ts | Red pepper sauce |
| CORNMEAL CRUST |
| 1 | c | Flour |
| 1/4 | c | Yellow cornmeal |
| 1/4 | ts | Salt |
| 1/3 | c | Butter, softened |
| 4 | tb | Water |
| TOPPING |
| 1/2 | c | Shredded Cheddar cheese |
Heat oven to 400 degrees. Cook ground beef and onion in 10 inch skillet,
stirring occasionally, until beef is brown; drain. Stir in corn, tomato
sauce, bell pepper, basil, oregano, salt and pepper sauce. Prepare crust.
Crust: Mix flour, cornmeal and salt in medium bowl. Stir in butter and
enough of the water to make a soft dough. Press crust dough firmly and
evenly against bottom and side of ungreased pie plate. Spoon beef mixture
into pie plate. Bake 25 minutes. Sprinkle with cheese. Bake about 5
minutes longer or until cheese is melted. Let stand 10 minutes before
cutting.