Cheddar Crusted Chili Casserole
1 tablespoon salad oil
1 1/2 pounds lean ground beef
1 medium-size onion, chopped
2 tablespoons chili powder
1 15 1/4- to 19-ounce can red kidney beans, drained
1 15- to 16-ounce can Great Northern beans, drained
1 14 1/2-ounce can stewed tomatoes
1 10-ounce package frozen whole-kernel corn
1 10-ounce package frozen cut green beans
1 tablespoon chopped fresh cilantro or 3/4 teaspoon dried cilantro leaves
all-purpose flour
1/2 4-ounce package shredded Cheddar cheese (1/2 cup)
1/2 teaspoon salt
1 cup shortening
cilantro sprigs for garnish
1 large egg, slightly beaten
1. In 12-inch skillet over medium-high heat, in hot salad oil, cook ground beef and onion, stirring frequently, until pan juices evaporate and beef is browned. Stir in chili powder; cook 1 minute.
2. Add red kidney beans, Great Northern beans, stewed tomatoes, frozen corn, frozen green beans, and cilantro. In 2-cup measuring cup, mix 1/4 cup flour with 1 1/4 cups water; stir into ground-beef mixture. Over high heat, heat to boiling.
3. Spoon meat mixture into 13" by 9" glass or ceramic baking dish. Cool slightly.
4. Meanwhile, prepare Cheddar crust: In large bowl, with fork, stir shredded cheese, salt, and 2 1/2 cups flour. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. Sprinkle 6 to 7 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with fork after each addition, until dough is just moist enough to hold together.
5. Preheat oven to 375°F. On lightly floured surface, with floured rolling pin, roll dough into a rectangle about 2 inches larger all around than top of baking dish. Gently arrange dough rectangle on filling. Trim edge, leaving 1-inch overhang. Fold overhang under; flute. Cut slits in crust to allow steam to escape during baking. Top crust with 3 sprigs of cilantro for garnish; brush top of pie and edge with egg. 6. Place a sheet of foil underneath baking dish; crimp edges to form a rim to catch any drips during baking. Bake 40 to 45 minutes until crust is golden and filling is hot.
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