Mexican Beef Pie
|Ground beef||1⁄2 Pound|
|Onion||1 Medium, diced|
|Garlic||1 Clove (5 gm), minced|
|Chili powder||1 Teaspoon|
|Canned red kidney beans||19 Ounce, drained (1 Can)|
|Canned whole kernel corn||12 Ounce, drained (1 Can)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Corn muffin mix||15 Ounce (1 Package)|
|Sharp cheddar cheese||1⁄4 Pound, shredded|
1. In 10-inch skillet over high heat, cook ground beef, onion, and garlic, stirring occa sionally, until all pan juices evaporate and meat is well browned. Stir in chili powder; cook 1 minute. Remove skillet from heat. Stir in kidney beans, corn, tomato sauce, salt, and sugar.
2. Preheat oven to 350°F. Generously grease 12-inch pizza pan. Prepare corn-muffin batter as label directs. With back of spoon, spread corn-muffin batter in pizza pan, making rim slightly higher than center. Spoon meat mixture over corn-muffin batter, leaving a 1-inch rim of corn-muffin batter. Sprinkle cheese over meat mixture.
3. Bake 20 minutes or until corn-muffin mixture is golden and toothpick inserted in corn-muffin crust comes out clean.