Recipe - Tex-Mex Pie Lhj

1 pound Ground beef
1 cup Thick and chunky salsa
15 ounce Refrigerated piecrusts
1 cup Shredded cheddar cheese

1. Heat a large nonstick skillet 1 minute over mediumhigh heat. Brown
beef, breaking up large pieces with a spoon, until pan juices evaporate.
Drain fat from skillet.

2. Add salsa; cook just until excess liquid evaporates. Cool.

3. Heat oven to 400°F. Roll each crust from piecrusts into a 12inch
circle. Place one circle on a cookie sheet. Spoon beef mixture evenly on
circle, leaving 3/4inch border. Sprinkle beef with cheese. Moisten edge of
circle with water. Fold second crust in half; cut two 1inch diagonal
slashes in center. Unfold over filling. Press edge of pie to seal. Bake 25
to 30 minutes until lightly browned.

Prep Time: 15 minutes Baking time: 25 to 30 minutes

(C) Copyright 1997, Meredith Corporation, All Rights Reserved.

NOTES : In England, they're called meat pasties; in Argentina, empanadas.
Here's our allAmerican favoritea savory beef pie with a kick encased in
a flaky crust. For more fire, use a hotter salsa.

Recipe by: Ladies Home Journal

Posted to MCRecipe Digest V1 #942 by "abprice@wf.net" abprice@wf.net on
Dec 2, 1997