Southwest Taco Pie

A Pampered Chef recipe with an easy cornmeal crust.

• Ready In: 40 mins
• Serves: 6
• Yields: 1 pie

Ingredients

• Crust

• 1⁄4 cup cornmeal, plus
• 1  tablespoon cornmeal, divided
• 3⁄4 cup flour
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄3 cup milk
• 1  tablespoon  vegetable oil

• Filling

• 1  lb lean ground beef
• 1  cup chunky salsa
• 1  cup colby-monterey jack cheese, shredded
• 1  cup lettuce, shredded
• 1⁄2 cup tomatoes, chopped
• 1⁄4 cup  sliced  olive
•  sour cream (to garnish)

Directions

1. Preheat oven to 450 degrees. Lightly spray 9" pie plate with non stick spray.
2. Sprinkle 1 tbsp cornmeal evenly onto bottom and sides of prepared pie plate.
3. For crust; combine 1/4 c cornmeal, flour, baking powder and salt. Add milk and oil; stir with fork until mixture forms a ball.
4. On a lightly floured surface roll out dough to a 10 inch circle.
5. Place in prepared pie plate; shape edge to form rim.
6. For filling; cook and stir ground beef over medium heat 8-10 minutes or until beef is no longer pink; drain. Stir in salsa.
7. Spoon beef mixture into pie crust; sprinkle with cheese.
8. Bake 12-15 minutes or until crust is golden brown and cheese is melted.
9. Top pie with lettuce, tomato and olives. Garnish with sour cream and additonal salsa if desired.