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.
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|Serving Size: 1 Serving (165g)|
|Recipe Makes: 8|
|Calories from Fat: 148 (59%)|
|Amt Per Serving||% DV|
|Total Fat 16.4g||22 %|
|Saturated Fat 7.3g||36 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 1g|
|Cholesterol 52.3mg||16 %|
|Sodium 330.9mg||11 %|
|Potassium 551.5mg||15 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 8g|
|Protein 16.2g||23 %|
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Calories per serving: 249
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