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Mexican Beef Pie

Western.Chefs's picture
  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)
  Salt 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3494 Calories from Fat 1297

% Daily Value*

Total Fat 150 g230.4%

Saturated Fat 63.9 g319.7%

Trans Fat 0 g

Cholesterol 311.8 mg103.9%

Sodium 9082.9 mg378.5%

Total Carbohydrates 443 g147.8%

Dietary Fiber 46 g183.9%

Sugars 124.5 g

Protein 127 g254.3%

Vitamin A 73.4% Vitamin C 69.7%

Calcium 167.1% Iron 68.9%

*Based on a 2000 Calorie diet

Mexican Beef Pie Recipe