Prep Time: 30 min
Cook Time: 45 min
Makes: 6 servings
| • | 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) |
| 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.