Hamburger Corn-Pone Pie

Preparation info

  • Difficulty

    Medium

  • Makes

    6

    servings

Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Have for supper with creamed peas, coleslaw and strawberry sundae

Ingredients

  • 1 lb. ground beef
  • c. chopped onion
  • 1 tblsp. shortening
  • ¾ tsp. salt
  • 1 to 2 tsp. chili powder
  • 1 tsp. Worcestershire sauce
  • 1 c. canned tomatoes
  • 1 (15½ oz.) can kidney beans
  • Corn-Pone Topping

Method

  • Brown beef and onion in shortening, stirring. Drain off excess fat. Add seasonings and tomatoes; cover and simmer over low heat 15 minutes. Add kidney beans and heat to boiling.
  • Turn into 10" pie pan and pour over Corn-Pone Topping to cover meat mixture. Bake in hot oven (425°F.) 15 to 20 minutes.