South of the Border Ground Beef and Corn Pie
- Number of Servings: 4
Ingredients
1 pound ground sirloin1/4 cup dry bread cumbs1/4 cup ketchup2 Tbsp. chopped onion1 teaspoon chopped garlic1/2 teaspoon salt2 teaspoons chili powder1 teaspoon ground cumin1/8 teaspoon pepper2 eggs1/4 cup milkDash Tabasco sauce16-oz (2 cups) frozen corn kernels1/3 cup chopped red pepper1/2 cup (2 oz) shredded cheddar1/2 cup Parmesan cheese2.25 oz can sliced ripe olives
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.
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.
Nutritional Info 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
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