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Recipe: Chile Corn Pie
Similar Categories: Chile, Corn, Pie
Chile Corn Pie
14-1/2 oz. can chicken broth
1 egg
8 oz. pkg. corn bread stuffing
1-1/2 lbs. ground beef
3/4 cup chopped onion
2 Tbs. chili powder
8 oz. can whole kernel corn, drained
2 cloves garlic, minced
2 tsp. Worcestershire sauce
1 cup shredded cheddar cheese
Sour cream, salsa
In large bowl, stir together 1 cup of the broth and egg until
blended. Add stuffing; toss to mix well. Grease 9-inch pie plate.
Reserve 1/2 cup stuffing mixture; press remaining stuffing mixture on
bottom and side of plate to form crust. To prepare filling: In 10-
inch skillet over medium heat, brown beef and cook onion with garlic,
stirring to separate meat. Spoon off fat. Add chili powder; cook 5
minutes more. Add remaining broth, corn and Worcestershire. Heat to
boiling. Reduce heat to low. Simmer 10 minutes. Remove from heat.
Stir cheese and reserved stuffing mixture into beef mixture. Spoon
into prepared plate. Bake at 350 for 25 minutes or until hot. Let
stand 5 minutes before serving. Serve with sour cream and salsa.
Source: 'Stuffing for all Seasons' Campbells Soup Company pamphlet
14-1/2 oz. can chicken broth
1 egg
8 oz. pkg. corn bread stuffing
1-1/2 lbs. ground beef
3/4 cup chopped onion
2 Tbs. chili powder
8 oz. can whole kernel corn, drained
2 cloves garlic, minced
2 tsp. Worcestershire sauce
1 cup shredded cheddar cheese
Sour cream, salsa
In large bowl, stir together 1 cup of the broth and egg until
blended. Add stuffing; toss to mix well. Grease 9-inch pie plate.
Reserve 1/2 cup stuffing mixture; press remaining stuffing mixture on
bottom and side of plate to form crust. To prepare filling: In 10-
inch skillet over medium heat, brown beef and cook onion with garlic,
stirring to separate meat. Spoon off fat. Add chili powder; cook 5
minutes more. Add remaining broth, corn and Worcestershire. Heat to
boiling. Reduce heat to low. Simmer 10 minutes. Remove from heat.
Stir cheese and reserved stuffing mixture into beef mixture. Spoon
into prepared plate. Bake at 350 for 25 minutes or until hot. Let
stand 5 minutes before serving. Serve with sour cream and salsa.
Source: 'Stuffing for all Seasons' Campbells Soup Company pamphlet
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