Chili with Cornmeal Pie Crust

Prep Time: 30 min
Cook Time: 45 min
Makes: 6 servings

Ingredients:

Crisco® Original No-Stick Cooking Spray
1/2 cup Crisco® All-Vegetable Shortening, plus 2 tbsps., divided
OR 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening, plus 2 tbsps., divided
2 medium onions, chopped
1/2 green pepper, chopped
1 pound ground beef
1 (16 oz.) can chili beans, undrained
1 (12 oz.) can Mexican-style corn, drained
3/4 cup salsa or picante sauce
1/2 teaspoon cumin
2 cups White Lily® Enriched Self-Rising White Cornmeal Mix
4 tablespoons ice cold water
3/4 cup (6 oz.) shredded sharp Cheddar cheese
3/4 cup shredded Monterey Jack cheese
1 large egg white
2 tablespoons milk
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
Sour cream (optional)

Instructions:

1.HEAT oven to 350°F. Lightly spray an 11 x 7-inch dish with no-stick cooking spray.
2.MELT 2 tablespoons shortening in large skillet. Add onions and green pepper; sauté until tender. Add ground beef; cook until browned. Drain.
3.STIR in beans, corn, salsa and cumin. Heat over low heat while preparing crust.
4.PLACE cornmeal mix into large bowl. Cut in 1/2 cup shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Add water, tossing with a fork to combine. Press into prepared pan. Layer ground beef mixture over crust.
5.BAKE 30 minutes.
6.COMBINE cheeses, milk, Worcestershire sauce and dry mustard in small bowl. Spread over the ground beef mixture. Bake an additional 15 minutes or until crust is browned.
7.COOL 15 minutes before serving. Top with sour cream, if desired.

Nutritional Information Per Serving:

Serving Size (1 slice, 1/6 of pie), Calories 740 (Calories from Fat 340), Total Fat 38g (Saturated Fat 13g, Trans Fat 0g), Cholesterol 75mg, Sodium 1610mg, Total Carbohydrate 64g (Dietary Fiber 10g, Sugars 6g), Protein 31g; Percent Daily Value*: Vitamin A 15%, Vitamin C 25%, Calcium 30%, Iron 30%.

*Percent Daily Values are based on a 2,000 calorie diet.