I found this recipe in a 2009 October issue of Simple and Delicious magazine. While we were in the States I had a subscription to it and I found tons of easy and good-looking recipes. But last year I could not cook because of my bad morning sickness and later extreme baby busyness. I am glad I saved the magazines and am slowly starting to get back into a habit of cooking at least one new thing every month. This one recipe was a success this Halloween. I had 3 extra kids in our house for a sleepover and the pie was gone before I could think of a second helping.
1 lb ground beef
1 small onion, chopped
2 tsp white flour
1 cup salsa
1/2 cup chili sauce or 1 Tbsp chili powder
1 can corn, drained
1 (4 oz) can chopped green chilies
2 Tbsp brown sugar
1 sheet refrigerated pie pastry
1 egg
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a small bowl, combine the flour, salsa and chili sauce until blended; stir into skillet. Add the corn, chilies and brown sugar. Transfer to a deep-dish 9-inch pie plate. Unroll pastry; place over filling. With a sharp knife, cut out a face to resemble a jack-o'-lantern; flute edges. Beat egg , brush over pastry. Bake at 450 for 12 minutes or until crust is golden brown and filling is bubbly.
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