Thursday, June 5, 2008

Tucson Meat Pie

It's getting kind of hot to make this, because you bake it in the oven. But it's one of our favorites.

1T oil or margarine 1/2 t. cumin
1/2 med. onion 1 c. corn
2 cloves garlic minced 2 T. diced green chilies
1 lb. lean ground beef 1/2 t. salt
8 oz. tomato sauce 1/4 t. pepper
1 1/2 t. chili powder 1 c. cheese shredded

Heat oil in large skillet. Saute' onion until soft. Stir in garlic. Add meat. Cook until barely pink. Stir in tomato sauce, chili powder, cumin, corn, chilies, salt & pepper. stir and cook gently 5 minutes. Fill partially baked shell (recipe below). Bake at 375* 25-30 minutes. Sprinkle with cheese, cook 5 minutes or until cheese melts.

Cornmeal pastry shell
3/4 c. flour
1/4 c. cornmeal
1/3c. butter

Place flour in bowl. Remove 2 1/2 T. flour and mix with 2 T. water, set aside. Add cornmeal to flour in bowl. Cut in butter until mixture resembles coarse crumbs. Stir in flour paste. Mix until dough forms. Roll out to fit pie pan, prick with fork. bake at 425* for 5 minutes.

Great with a side salad.

2 thoughtful reactions:

Our Red House said...

Yummo. That looks delicious. And perfect for the cold, wintry weather here in Oz.

Kate

flm jr said...

Our family has enjoyed this recipe for years. I like to add a pinch of sugar to the crust because I like sweet cornbread and it encouraged the children to eat it when they were younger.

I always make two as one is never enough.