Chile Corn Pie
Ingredients
- 14-1/2 ounce can chicken broth
- 1 egg
- 1 pkg (8 ounces) corn bread stuffing
- 1.1/2 pounds ground beef
- 3/4 cup chopped onion
- 2 Tbsp chilli powder
- 8 ounce can whole kernel corn, drained
- 2 cloves garlic, minced
- 2 tsp Worcestershire sauce
- 1 cup shredded Cheddar Cheese
Instructions
Yield: 8 Servings. In large bowl, stir together 1 cup of the broth and egg until blended. Add stuffing; toss to mix well. Grease a 9-inch pie plate. Reserve 1/2 cup stuffing mixture; press remaining stuffing mixture on bottom and side of plate to form crust. In a 10-inch skillet over medium heat, brown beef and cook onion with garlic, stirring to separate meat. Spoon off fat. Add chilli powder; cook 5 minutes more. Add remaining broth, corn and Worcestershire. Heat to boiIing. 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 degrees for 25 minutes or until hot. Let stand 5 minutes before serving. Serve with sour cream and salsa. Makes 8 servings.