Beef Pot Pie with Cornmeal-Cheese Crust

Ready in 1 hour

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1 md Onion; chopped
1 7.5-oz can tomatoes; undrained
1/2 c cheese; Shredded
1 -(up to)
1 cornmeal crust; See Recipe
1 ts Sugar
2 c Cold water
2 Jalapenos; chopped
1 tb Chili powder
1 Bell pepper; chopped
1/4 ts Salt
1 tb Vegetable oil
1 lb Chuck steak; cut in pieces
1/4 c Tomato paste

Original recipe makes 8



Brown beef in oil. Cook pepper and onion in drippings until tender. Add beef, tomatoes, paste, pepper, chili powder, sugar, water and salt (NOTE: This may be too much water, start with much less and add more if necessary--the recipe wasnt clear!). Bring to a boil, reduce heat and simmer 1 hour until beef is tender. Spoon into a 10x6x2-inch baking dish. Cover with crust. Cut slits in top. Bake, uncovered, at 425 degrees for 20 minutes. Sprinkle with cheese and let stand 5 minutes before serving. FROM RACHEL YANCEY From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.

Calories Per Serving: 249 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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