Subject: Chili Corn Pie
From: Unicorn (unicorn@indenial.com)
Date: Sat Oct 25 2003 - 22:07:16 EDT
Southwestern flavors combine for a lickety-split dinner the family will
love!
Chili Corn Pie
from Campbell's Kitchen
Prep Time: 10 min. - Cook Time: 25 min.
4 cups Pepperidge Farm(R) Corn Bread Stuffing
1 can (14 oz.) Swanson(R) Chicken Broth (1 3/4 cup)
1 lb. ground beef
1 medium onion, coarsely chopped
1 tbsp. chili powder
1/4 tsp. garlic powder
1 can (8 oz.) whole kernel corn, drained
1 cup shredded Cheddar cheese
1/4 cup Pace(R) Chunky Salsa
Sour cream
Directions:
MIX lightly stuffing and broth. Let stand 5 min. or until broth is
absorbed. Set aside 1/2 cup stuffing mixture. Press remaining stuffing
mixture into greased 9" pie plate to form crust. Bake at 350°F. for 15 min.
COOK beef, onion, chili powder and garlic powder in skillet until
browned. Add corn, cheese, salsa and reserved stuffing mixture. Spoon
into crust.
BAKE 10 min. or until hot. Serve with sour cream. Serves 6.
Kitchen Clip:
This meal-in-one supper pie needs only a salad to make it complete.
Slice navel oranges and toss with red onion and a vinaigrette; garnish
with cilantro. Serve vanilla pudding with Pepperidge Farm(R) cookies for
dessert.
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