Mexicali Cornbread Pie - cooking recipe

Ingredients

2 1/4 c. cornbread stuffing mix, crushed
1/4 c. water
3 Tbsp. butter, melted
1 egg, beaten
1 large onion, chopped
2 cloves garlic, crushed
1 green pepper, chopped
1 Tbsp. salad oil
1 lb. ground beef
1 Tbsp. brown sugar
1/2 tsp. cinnamon
1/2 tsp. cumin
1 1/2 c. chunky style salsa
1 can red kidney beans, drained
1 c. grated Cheddar cheese

Preparation

Crush cornbread stuffing mix while still in bag.
Pour into bowl and add water, melted butter and beaten egg.
Mix together and press into 9-inch pie pan.
Saute onion, garlic, pepper and beef in oil; discard fat.
Stir in brown sugar, cinnamon, cumin, salsa and beans.
Cook 8 to 10 minutes.
Spoon onto cornbread crust. Cook, uncovered, at 350\u00b0 for 40 to 45 minutes.
Sprinkle grated cheese on top.
Let stand 5 minutes or until cheese has melted before serving.
Makes
6 servings.