Chili Cheese Pie
|Margarine||1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon, Divided)|
|Chopped onions||1 Cup (16 tbs)|
|Chopped red bell pepper||1⁄2 Cup (8 tbs)|
|Cooked ground beef||8 Ounce, crumbled|
|Canned mild green chilies||2 , chopped|
|Tomato paste||1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)|
|Chili powder||1 Teaspoon|
|Freshly ground pepper||1 Dash|
|Cheddar cheese||2 Ounce, shredded|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Baking soda||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
Preheat oven to 425°F.
In 8-inch nonstick skillet heat 1 teaspoon margarine over medium heat until bubbly and hot; add onions, red pepper, and garlic and saute until pepper is tender, about 3 minutes.
Add beef, chilies, tomato paste, chili powder, 1/2 teaspoon salt, and the ground pepper; cook, stirring occasionally, for about 5 minutes to blend flavors.
Transfer mixture to a 9-inch pie plate and sprinkle with cheese.
In blender container combine remaining tablespoon margarine with the flour, milk, eggs, baking soda, and dash salt; process until smooth.
Pour batter over beef mixture and bake until crust is golden brown, about 30 minutes.