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Easy Chili Pie

 

1 pound ground beef
2 (16-ounce) cans Mexican-style stewed tomatoes

1 green bell pepper, diced

1 small onion, diced
1 (3.3-ounce) package dry taco seasoning mix

1 tablespoon yellow cornmeal
1 (16-ounce) can kidney or pinto beans, drained and rinsed
2 cups shredded cheddar or Monterey Jack cheese, divided
1 (2-crust) package refrigerated prepared pie crusts

1. In large skillet brown ground beef; drain fat and add tomatoes, bell pepper, onions, taco seasoning mix and cornmeal. Bring to a boil, reduce heat and simmer, uncovered, for about 20 minutes and add beans.
2. Preheat oven to 350*F (175*C).
3. Unfold 1 pie crust into 10-inch pie plate; turn chili mixture into pie crust, sprinkle with 1 1/2 cups cheese. Top with remaining pie crust; flute edges and bake for about 30 minutes. Remove from oven and sprinkle crust with remaining 1/2 cup cheese. Return to oven for additional 10 minutes or until cheese has melted. Let stand 10 minutes before serving.

Serves 6.