Try this Chili-Beef Pie recipe, or contribute your own.
Suggest a better description1.Preheat the oven to 450F. For the filling, set out a large nonstick skillet. For the pie, choose a large deep ovenproof skillet (a cast iron one is perfect) or a deep saute pan. Spray both skillets with nonstick cooking spray. 2.To make the Chili-Beef Filling: In the large nonstick skillet, saute the beef, onions, corn, bell pepper and garlic over medium-high heat until the beef is no longer pink. 3.Stir in the tomatoes and their pur?e, the tomato paste, kidney beans, chili powder and hot pepper sauce; bring to a full boil. Lower the heat, cover, and simmer for 30 minutes. 4.To assemble the pie: In the deep ovenproof skillet, spread one-third of the beef mixture. Layer: 8 tortilla semicircles and one-third of the beef mixture; repeat. Bake, uncovered, for 10 minutes. 5.For the Cheese Topping: Sprinkle the cheese over the pie, covering the top completely. Bake 5 minutes more or until the cheese melts. Sprinkle with the minced parsley. Garnish the pie with a cluster of tiny peppers and leaves of parsley, if you wish. Makes 12 servings from Alpine Lace Recipes Posted to brand-name-recipes by Abtaxel
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Serving Size: 1 Serving (829g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1743 | ||
Calories from Fat: 1213 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 134.8g | 180 % | |
Saturated Fat 51.7g | 258 % | |
Monounsaturated Fat 58.9g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 477.1mg | 147 % | |
Sodium 463.3mg | 16 % | |
Potassium 2151.2mg | 57 % | |
Total Carbohydrate 8.1g | 2 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 5.2g | ||
Protein 117.2g | 167 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1743
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