SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 569.5
  • Total Fat: 32.9 g
  • Cholesterol: 209.5 mg
  • Sodium: 1,110.7 mg
  • Total Carbs: 33.1 g
  • Dietary Fiber: 3.9 g
  • Protein: 38.1 g

View full nutritional breakdown of South of the Border Ground Beef and Corn Pie calories by ingredient
Report Inappropriate Recipe

South of the Border Ground Beef and Corn Pie

Submitted by: ARPEDGIO

Introduction

You can make this recipe ahead and freeze it, or eat it the same night. You can make this recipe ahead and freeze it, or eat it the same night.
Number of Servings: 4

Ingredients

    1 pound ground sirloin
    1/4 cup dry bread cumbs
    1/4 cup ketchup
    2 Tbsp. chopped onion
    1 teaspoon chopped garlic
    1/2 teaspoon salt
    2 teaspoons chili powder
    1 teaspoon ground cumin
    1/8 teaspoon pepper
    2 eggs
    1/4 cup milk
    Dash Tabasco sauce
    16-oz (2 cups) frozen corn kernels
    1/3 cup chopped red pepper
    1/2 cup (2 oz) shredded cheddar
    1/2 cup Parmesan cheese
    2.25 oz can sliced ripe olives

Directions

Brown the ground beef and drain. Add the next 8 ingredients. Place the mixture in a 1-gallon freezer bag.

Slightly beat the eggs and add the milk and Tabasco sauce. To the egg mixture, add the frozen corn and bell pepper. Place the egg-corn mixture in a 1-quart freezer bag. Package the cheeses in a sandwich bag. Attach the smaller bags to the larger bag, label, and freeze.

To serve, thaw all three bags. Spread the meat mixture in a 9-inch pie pan that has been treated with nonstick cooking spary. Put the corn mixture inside the meat "crust." Bake, uncovered, in a preheated 375 oven for 35 to 40 mins, or until set. Remove from the oven, sprinkle the two cheeses over the top, and return to the oven for 5 more mins, or until the cheese is bubbly. Garnish with ripe olives.

Serves 6.

Number of Servings: 4

Recipe submitted by SparkPeople user ARPEDGIO.






Great Stories from around the Web


Rate This Recipe