[Update my dinner status], I'm making this tonight.
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 lb Ground beef
- 1 c Thick and chunky salsa
- 15 oz Refrigerated piecrusts
- 1 c Shredded cheddar cheese
Preparation
1. Heat a large nonstick skillet 1 minute over medium-high heat. Brown beef, breaking up large pieces with a spoon, until pan juices evaporate. Drain fat from skillet. 2. Add salsa; cook just until excess liquid evaporates. Cool. 3. Heat oven to 400?F. Roll each crust from piecrusts into a 12-inch circle. Place one circle on a cookie sheet. Spoon beef mixture evenly on circle, leaving 3/4-inch border. Sprinkle beef with cheese. Moisten edge of circle with water. Fold second crust in half; cut two 1-inch diagonal slashes in center. Unfold over filling. Press edge of pie to seal. Bake 25 to 30 minutes until lightly browned. Prep Time: 15 minutes Baking time: 25 to 30 minutes (C) Copyright 1997, Meredith Corporation, All Rights Reserved. NOTES : In England, theyre called meat pasties; in Argentina, empanadas. Heres our all-American favorite--a savory beef pie with a kick encased in a flaky crust. For more fire, use a hotter salsa. Recipe by: Ladies Home Journal Posted to MC-Recipe Digest V1 #942 by "abprice@wf.net" on Dec 2, 1997
