| Spicy Chili Pie | | | | | | | | |
| | | | | | | | | | |
| Crust: | | | | | | | | | | |
| 1/4 cup egg substitute | | 3 oz shredded cheddar cheese | | | |
| 2 cup cooked rice | | | | | | | | | |
| | | | | | | | | | |
| Filling: | | | | | | | | | | |
| 8 oz extra-lean ground beef, browned and drained | 2 tsp chili powder | | | | | |
| 1 can tomatoes (2-1/2 cups), drained and chopped | 2 to 3 drops Tabasco sauce | | | | |
| 1/2 cup chopped onion | | 3 oz cheddar cheese | | | | |
| 1/2 cup chopped green pepper | 1 can kidney beans, drained and rinsed | | | |
| 1 clove garlic, minced | | | | | | | | |
| | | | | | | | | | |
| Preheat oven to 425 degrees. Spray a 9-inch pie pan with non-stick spray. Mix crust ingredients thoroughly; |
| press over bottom & up sides of pie pan. Bake 20 to 25 minutes, until lightly browned. Reduce oven |
| temperature to 350 degrees. Spray a large skillet with non stick spray. Saute onion, pepper & garlic until |
| tender. Add remaining ingredients except cheese; cook until liquid is reduced by half. Pour into rice shell |
| Bake 20 to 25 minutes. Remove from oven and sprinkle with 2 oz cheese. Return to oven 5-10 min, till |
| cheese melts. Let stand 5 minutes before cutting. |
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