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Print this Recipe    Chili Corn Pie

Chile Corn Pie
Yield: 8 Servings

14-1/2 ounce can chicken broth
1 egg
1 pkg (8 ounces) corn bread stuffing
1.1/2 pounds ground beef
3/4 cup chopped onion
2 Tbsp chilli powder
8 ounce can whole kernel corn, drained
2 cloves garlic, minced
2 tsp Worcestershire sauce
1 cup shredded Cheddar Cheese

In large bowl, stir together 1 cup of the broth and egg until
blended. Add stuffing; toss to mix well.

Grease a 9-inch pie plate. Reserve 1/2 cup stuffing mixture; press
remaining stuffing mixture on bottom and side of plate to form
crust.

In a 10-inch skillet over medium heat, brown beef and cook onion
with garlic, stirring to separate meat. Spoon off fat. Add chilli
powder; cook 5 minutes more. Add remaining broth, corn and
Worcestershire. Heat to boiIing. Reduce heat to low. Simmer 10
minutes. Remove from heat. Stir cheese and reserved stuffing
mixture into beef mixture. Spoon into prepared plate. Bake at 350
degrees for 25 minutes or until hot. Let stand 5 minutes before
serving. Serve with sour cream and salsa.

Makes 8 servings.

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