TEX-MEX TACO PIE

I have had this recipe since the 1980s.

CORNMEAL CRUST:
1 cup biscuit baking mix (such as Bisquick)
3 tbsp cornmeal
3 tbsp butter, melted
2 tbsp water

In a medium bowl combine all the ingredients; mix well. Press on the bottom and up sides of a 9-inch pie plate. Crimp edges into a pretty edge.

FILLING:
1 lb lean ground beef
1/2 cup chopped onion
1 can (8-oz) tomato sauce
1 can (4-oz) chopped green chilies, drained
2 tsp beef-flavored instant bouillon
1 1/4 tsp chili powder
1/4 tps ground cumin
1 egg, beaten

Preheat oven to 350 degrees.

In a large skillet, brown the ground beef with the chopped onion; drain off all fat.

Add the tomato sauce, chilies, bouillon, chili powder, and cumin; cook, stirring until the bouillon is completely dissolved. Remove from the heat and stir in the egg.

Spoon the filling mixture into the cornmeal crust.

Bake at 350 degrees for 25 minutes or until hot. Let stand 5 minutes.

Before serving, garnish with shredded lettuce, shredded cheese, and diced fresh tomato or as you desire.

FILE PHOTO