Recipe - Chili-Beef Pie

CHILIBEEF FILLING
1 One half pound Extra lean ground beef
1 1/ cup chopped yellow onion
1 cup Fresh corn kernels; or
frozen and thawed
1 cup Chopped green bell pepper
1 teaspoon Minced garlic
1 cn (28 ounces) whole tomatoes
with thick tomato pureé;
undrained
1 cn (6 ounces) reducedsodium
tomato paste
1 cn (15 One half ounces) red kidney
beans; drained
1 tablespoon Chili powder; or to taste
One half teaspoon Hot pepper sauce or to taste

TORTILLA CRUST
8 Flour tortillas; (10inch),
halved (16 semicircles)

CHEESE TOPPING
Three fourths cup (6 ounces) shredded Alpine
Lace® American Flavor
Pasteurized Process Cheese
Product with Jalapeño
Peppers
One fourth cup Minced fresh parsley

1.Preheat the oven to 450ºF. For the filling, set out a large nonstick
skillet. For the pie, choose a large deep ovenproof skillet (a cast iron
one is perfect) or a deep sauté pan. Spray both skillets with nonstick
cooking spray.

2.To make the ChiliBeef Filling: In the large nonstick skillet, sauté the
beef, onions, corn, bell pepper and garlic over mediumhigh heat until the
beef is no longer pink.

3.Stir in the tomatoes and their purée, the tomato paste, kidney beans,
chili powder and hot pepper sauce; bring to a full boil. Lower the heat,
cover, and simmer for 30 minutes.

4.To assemble the pie: In the deep ovenproof skillet, spread onethird of
the beef mixture. Layer: 8 tortilla semicircles and onethird of the beef
mixture; repeat. Bake, uncovered, for 10 minutes.

5.For the Cheese Topping: Sprinkle the cheese over the pie, covering the
top completely. Bake 5 minutes more or until the cheese melts. Sprinkle
with the minced parsley. Garnish the pie with a cluster of tiny peppers and
leaves of parsley, if you wish.

Makes 12 servings
from Alpine Lace Recipes

Posted to brandnamerecipes by Abtaxel Abtaxel@aol.com on Apr 3, 1998