Mexican Skillet Pie

Mexican Skillet Pie

Miz Helen's Kitchen

Ingredients

2-9 inch pie crust

1 pound ground chuck

1 yellow onion, chopped

1 green bell pepper, chopped

1 jalapeno, seeded and chopped

3 cloves garlic, minced

1 (15 ounce) can whole kernel corn, drained

1 (15 ounce) can black beans, drained

1 tablespoon chili powder

2 teaspoons cumin powder

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon cayenne pepper

2 cups Pepper Jack Cheese, shredded

1 cup Sharp Cheddar Cheese shredded

2 tablespoons milk

Directions

Roll out one 9 inch pie crust and place it into a 9 inch iron skillet

In a large skillet, brown the ground chuck and drain the meat.

Stir in the onion, bell pepper, jalapeno and garlic with the drained chuck.

Cook the meat and vegetables until the onions are clear and the peppers are tender.

Add the drained corn and black beans, mix well.

Stir in the chili powder, cumin powder, salt, pepper and cayenne pepper.

Stir in 1/2 of the cheese mixed together.

Make sure the filling is mixed well.

Remove from heat.

Roll out the 2nd pie crust.

Pour the filling into the skillet with the pie crust and smooth the top.

Sprinkle the remaining cheese on top of the filling.

Place the 2nd pie crust on top of the filling and cheese then crimp the edges together. Make air slits on top of the pie.

Brush the top of the crust with milk.

Bake at 400 degrees for 40 to 45 minutes, until the pie crust is golden brown on top. If the edges start to brown to fast just cover them with foil or a pie crust protector.

Let cool for 1 hour before serving.

Enjoy!