When our daughter was born, this easy-as-pie main dish went straight to the front of my recipe box! My husband really likes its Western flavors, and we raise some of the ingredients right here on our family farm! —Deb Poitz, Fort Morgan, Colorado
Ingredients
- filling:
- 1 pound ground beef
- 1 can (11 ounces) Mexicorn, drained
- 1 can (8 ounces) tomato sauce
- 1 cup shredded cheddar cheese
- 1/2 cup hickory-flavored sauce
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- crust:
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup shredded cheddar cheese, divided
- 1/4 cup cold butter
- 1/2 cup whole milk
- 1 large egg, lightly beaten
Directions
- In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in the remaining filling ingredients; set aside.
- For crust, in a large bowl, combine the flour, cornmeal, sugar, salt and baking powder. Fold in 1/2 cup cheese. Cut in butter until mixture resembles coarse crumbs. Stir in milk and egg.
- Spread crust mixture over the bottom and up the sides of a greased 9-in. square baking dish. Pour filling into crust. Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.
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