1 Unbaked pie shell
1 lb Ground beef
1 ts Salt
1/2 ts Oregano
1/4 ts Pepper
1/2 c Dry bread crumbs
1 cn (8-oz) tomato sauce
1/4 c Onion; chopped
1/4 c Bell pepper; chopped
1/2 c Chili sauce
-CHEESE SAUCE-
1 Egg
1/4 c Milk
2 c Cheddar cheese; shredded
1/2 ts Salt
1/2 ts Dry mustard
1/2 ts Worcestershire sauce
Preheat oven to 425 degrees. In medium skillet, cook meat until brown;
drain. Stir in salt, oregano, crunbs, 1/2 cup tomato sauce, onion and bell
pepper. Turn into pie shell and top with cheese topping.
To make cheese topping: Beat egg and milk together; stir in seasonings and
cheese. Spread on top of pie filling. Bake about 30 minutes. Cut into
wedges. Stir together remaining tomato sauce and chili sauce; heat. Serve
with the pie. Serves 6 to 8.
From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive,
Yields
6 Servings
