Deep Dish Chili Pie

Name: Deep Dish Chili Pie
Ingredients: 1 lb. ground beef; 1 Tbsp. vegetable oil; 2 (14.5 oz.) cans Italian-style stewed tomatoes; 1 medium bell pepper, diced; 1 (1.25 oz.) pkg. Lawry's taco spices and seasonings; 1 Tbsp. yellow cornmeal; 1 (15 1/4 oz.) can kidney beans, drained; 1 (15 oz.) pkg. flat refrigerator pie crusts; 1/2 c. (4 oz.) grated Cheddar

9 ingredients

7 steps

Ingredients

1 lb. ground beef
1 Tbsp. vegetable oil
2 (14.5 oz.) cans Italian-style stewed tomatoes
1 medium bell pepper, diced
1 (1.25 oz.) pkg. Lawry's taco spices and seasonings
1 Tbsp. yellow cornmeal
1 (15 1/4 oz.) can kidney beans, drained
1 (15 oz.) pkg. flat refrigerator pie crusts
1/2 c. (4 oz.) grated Cheddar

Directions

1

In Dutch oven, brown beef in oil; drain fat.
2

Add stewed tomatoes, bell pepper, taco spices and seasonings and cornmeal. Bring to a boil, reduce heat and simmer, uncovered, 20 minutes. Add kidney beans.
3

In a 10-inch pie plate, unfold one crust and fill with chili mixture and 1/4 cup cheese.
4

Top with remaining crust and flute edges.
5

Bake, uncovered, in 350° oven for 30 minutes.
6

Sprinkle remaining cheese over crust, return to oven and bake 10 minutes longer.
7

Makes 6 servings.