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Chili Corn Pie Mexican Recipe


1 can (14-1/2 ounces)
  Chicken Broth
1 Egg
1 package (8 ounces) Corn
  Bread Stuffing
L'/2 pounds ground beef
3/4 cup Chopped onion
2 tablespoons Chili powder
1 can (8 ounces) whole kernel
  golden corn, drained
2 medium Cloves garlic, minced
2 teaspoons Worcestershire sauce
1 cup Shredded Cheddar cheese
Sour Cream Salsa

 Chili Corn Pie Mexican Recipe


In large bowl, stir together 1 cup of the broth and egg until blended. Add stuffing; toss to mix well. Grease 9-inch pie plate. Reserve 1/2 cup stuffing mixture; press remaining stuffing mixture on bottom and side of plate to form crust. To prepare filling: In 10-inch skillet over medium heat, brown beef and cook onion with garlic, stirring to separate meat. Spoon off the fat. Add chili powder; cook 5 minutes more. Add remaining broth, corn and Worcestershire. Heat to boiling. Reduce heat to low. Simmer 10 minutes. Remove from heat. Stir cheese and reserved stuffing mixture into beef mixture. Spoon into prepared plate. Bake at 350 degrees for 25 minutes or until hot. Let stand 5 minutes before serving. Serve with sour cream and salsa.

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