| MEXICAN FIESTA PIE |
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6 to 8 servingsCrust: 1-1/3 cups all-purpose flour 1/2 teaspoon salt 1/2 cup CRISCO Shortening 3 tablespoons water 2 tablespoons yellow cornmeal Filling: 1 pound lean ground beef or ground turkey 1 package (1-1/4 ounces) taco seasoning mix 3/4 cup water 1 bottle (8 ounces) taco sauce 1 can (8 ounces) kidney beans, drained 2 medium tomatoes, chopped 2 cups shredded iceberg lettuce 1 package (4 ounces) shredded sharp Cheddar cheese 1/2 cup dairy sour cream Heat oven to 425°F. For crust, combine flour and salt in medium bowl. Cut in Crisco using pastry blender (or two knives) until all flour is just blended in to form pea-sized chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough forms ball. Flour rolling surface and pin lightly. Roll dough one inch larger than upside down 9 inch pie plate. Ease gently into pie plate. Fold edge under. Flute. Prick bottom and sides with fork (50 times) to prevent shrinking. Sprinkle bottom with cornmeal. Press against bottom of crust. Bake at 425°F for 10 to 15 minutes or until light brown. Prepare filling while crust bakes. Brown ground meat in electric skillet on 365°F or in large heavy skillet on medium-high heat. Drain. Stir in seasoning mix, water and 1/3 cup taco sauce. Bring to boil. Reduce heat. Simmer 10 minutes. Add beans. Simmer 5 minutes. To serve, press mixture into baked crust. Cut into 6 to 8 wedges. Garnish each with tomatoes, lettuce, cheese, remaining taco sauce and sour cream. |
