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Up Side-Down Beef And Chili Pie

christopherr's picture
Ingredients
  Ground chuck 1 1⁄2 Pound
  Salad oil/Olive oil 1 Tablespoon
  Onion 1⁄2 Cup (8 tbs), chopped
  Garlic 1 Clove (5 gm), crushed
  Chili powder 1 Tablespoon
  Salt 1 1⁄4 Teaspoon
  Dried oregano 1 Teaspoon
  Dried basil leaves 1⁄2 Teaspoon
  Canned tomatoes 1 Can (10 oz), undrained
  Canned kidney beans 1 Can (10 oz), undrained
  Red wine 1⁄2 Cup (8 tbs)
  Corn muffin mix 12 Ounce
  Canned cream style corn 8 3⁄4 Cup (140 tbs)
  Egg 1
  Milk 1⁄4 Cup (4 tbs)
  Cheddar cheese 1 Cup (16 tbs), grated
  Parsley 1 Tablespoon, chopped
  Ketchup 1 Tablespoon
Directions

MAKING
1) In a heavy based skillet, pour in some oil
2) Tip in the onion and the neat, garlic and sauté the everything for about 5 minutes
3) Tip in the chili powder, salt, oregano, basil, tomatoes and continue to mix well
4) Cook the mixture over a low flame for about 30 minutes with the lid on
5) Add in the kidney beans and the wine and cooking for an additional 10minutes
6) In a medium bowl, mix in the corn muffin mix, egg and milk till everything is just moistened
7) Skim the fat from the meat mixture and discard it
8) Spread the muffin mixture over the meat mixture evenly
9) Bake in a preheated oven for 25 minutes till the top is golden brown
10) Allow the mixture to stand in the skillet for about 5 minutes before inverting onto a serving patter
11) Serve with ketchup

SERVING
12) Serve warm

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Taste: 
Savory
Method: 
Baked
Dish: 
Pie
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
25 Minutes
Cook Time: 
40 Minutes
Ready In: 
65 Minutes
Servings: 
6

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