Picadillo Cornbread Pie
|3 Tablespoons Butter
2 1/4 Cup Cornbread Stuffing Mix
1 Large Egg
1 Large Onion (chopped)
2 Cloves Garlic (crushed)
1 Green Pepper (chopped)
1 Lb Ground Beef
|1 Tablespoon Brown Sugar
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Cumin
1 1/2 Cup Chunky Salsa
1 Can (10 oz) Kidney Beans (drained)
1/2 Cup Raisins
1 Cup (4 oz) Shredded Cheddar Cheese
In bowl, heat butter in 1/4 cup water on
HIGH 1 minute.
Stir in stuffing mix and egg; press into 9 inch pie plate.
In microwave-safe 3 quart casserole, mix onion, garlic,
green pepper and 1 tablespoon salad oil. Cover; vent.
Cook on HIGH 3 minutes, stirring once. Add beef; cook on
HIGH 6 minutes, stirring once. Discard fat; stir in sugar,
spices and salsa. Cook on HIGH 3 minutes. Stir in beans
and raisins. Spoon into crust; cook, uncovered, on HIGH 6
minutes, rotating dish every 3 minutes. Sprinkle with
cheese; let stand 5 minutes.
Makes 6 servings
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