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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I love to experiment with recipes to see what I can come up with, and my husband is a willing guinea pig. He and I both called this one a success.Trish Houff, Winchester, Virginia Ingredients:
1 pound ground turkey or beef |
1 medium green pepper, chopped |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (14-1/2 ounces) stewed tomatoes, cut up |
1/2 cup water |
1 tablespoon dried minced onion |
1 tablespoon chili powder |
dash ground cinnamon |
dash ground cloves |
2 to 4 tablespoons brown sugar, optional |
1/2 cup mashed potato flakes |
pastry for double-crust pie (9 inches) |
3 cups shredded lettuce, divided |
2 cups (8 ounces) shredded cheddar cheese |
1 tablespoon butter, melted |
1 tablespoon sesame seeds |
Directions:
1. In a skillet, cook beef and green pepper over medium heat until the meat is no longer pink; drain. Add the beans, tomatoes, water, onion, chili powder, cinnamon and cloves. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the brown sugar. Simmer, uncovered, for 12-15 minutes or until liquid is almost absorbed; stir in potato flakes.
2. Meanwhile, on a floured surface, roll one portion of pastry to fit the bottom and up the sides of an ungreased 8-in. square baking dish. Transfer pastry to dish; trim edges. Sprinkle lettuce and 1/2 cup cheese over crust. Top with half of the beef mixture and 3/4 cup cheese, then remaining beef mixture and cheese. Roll out remaining pastry to fit top of dish. Place over filling. Trim edges; seal with a fork. Cut slits in pastry. Brush with butter and sprinkle with sesame seeds.
3. Bake at 400° for 25-30 minutes or until golden brown. Let stand for 5 minutes before cutting. Serve with remaining lettuce. Yield: 6-8 servings.
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