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“Well...I came up with this recipe one day long ago. It is really GOOD and comforting.”
READY IN:
1hr
SERVES:
6-8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • 1 12 lbs ground chuck
  • 12 cup chopped vidallia onion
  • 1 (16 ounce) package frozen corn in butter sauce
  • 1 (2 count) packagepillsbury refrigerated pie crusts (2 Crusts)
  • 1 (16 ounce) canwhole Ortega chiles (drained)
  • 3 cups mild cheddar cheese (grated)

Directions

  1. Cook ground chuck and onions. Drain and set aside.
  2. Cook corn according to package.
  3. Place one of the pie crusts in the bottom of a 9-inch glass pie plate. Do not flour bottom of pie plate. Set aside.
  4. Add corn to meat mixture and combine together.
  5. Layer 1/2 meat, 1/2 cheese, 1/2 chilies into pie crust. Repeat again.
  6. Take 2nd pie crust and cut into 1 1/2-inch strips. Lay the strips across the top of pie and tuck edges under.
  7. Trim edges of pie and cover edges of pie crust with foil so they don't cook to quickly.
  8. Bake at 450° for 40 minutes.

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