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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