Chili Beef Cheese Pie
Chili Beef Cheese Pie
Ingredients
For the Chili Beef Filling
- 1 pound ground beef, lean
- 1 onion, medium, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 can kidney beans, 15 ounce, rinsed and drained
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup beef broth
For the Topping
- 2 refrigerated pie crusts, 9-inch
- 1 1/2 cups cheddar cheese, shredded
- 1 egg, beaten
Instructions
- 1
Preheat oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 2
In a large skillet, cook ground beef and chopped onion over medium-high heat until beef is browned and onion is tender, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min
- 3
Stir in minced garlic, diced tomatoes (undrained), kidney beans, chili powder, cumin, paprika, salt, and black pepper. Add beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, stirring occasionally.
⏱️ 15 min
- 4
Unroll one pie crust and press it into a 9-inch pie plate. Trim edges if necessary.
⏱️ 2 min
- 5
Spoon the chili beef filling into the pie crust. Sprinkle 1 cup of the shredded cheddar cheese over the filling.
⏱️ 3 min
- 6
Unroll the second pie crust and place it over the filling. Crimp the edges of both crusts together to seal. Cut several slits in the top crust to allow steam to escape.
⏱️ 5 min
- 7
Brush the top crust with the beaten egg. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top crust.
⏱️ 2 min
- 8
Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely cover the edges with aluminum foil.
⏱️ 35 min•🌡️ 375
- 9
Let the pie stand for 5-10 minutes before slicing and serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Chili Beef Cheese Pie
For the Chili Beef Filling
- 1 pound ground beef, lean
- 1 onion, medium, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 can kidney beans, 15 ounce, rinsed and drained
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup beef broth
For the Topping
- 2 refrigerated pie crusts, 9-inch
- 1 1/2 cups cheddar cheese, shredded
- 1 egg, beaten
Instructions
- 1
Preheat oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 2
In a large skillet, cook ground beef and chopped onion over medium-high heat until beef is browned and onion is tender, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min - 3
Stir in minced garlic, diced tomatoes (undrained), kidney beans, chili powder, cumin, paprika, salt, and black pepper. Add beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, stirring occasionally.
⏱️ 15 min - 4
Unroll one pie crust and press it into a 9-inch pie plate. Trim edges if necessary.
⏱️ 2 min - 5
Spoon the chili beef filling into the pie crust. Sprinkle 1 cup of the shredded cheddar cheese over the filling.
⏱️ 3 min - 6
Unroll the second pie crust and place it over the filling. Crimp the edges of both crusts together to seal. Cut several slits in the top crust to allow steam to escape.
⏱️ 5 min - 7
Brush the top crust with the beaten egg. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top crust.
⏱️ 2 min - 8
Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely cover the edges with aluminum foil.
⏱️ 35 min•🌡️ 375 - 9
Let the pie stand for 5-10 minutes before slicing and serving.
⏱️ 10 min