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1.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|
|Calories from Fat: 1213 (70%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 1743
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