Karen’s Corner: Deep-Dish Chili Pie

by Karen D. Fyke

1 pound ground round
1 (15-ounce) can seasoned diced tomatoes (drained)
1 can chili beans 12 oz.
1 can kidney beans 12 oz. (drained)
1 small onion chopped
package of McCormick Chili seasoning
1 (13.8-ounce) can refrigerated pizza crust dough
1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese, divided
¼ cup grated Parmesan cheese
Cooking Spray

1. Preheat oven to 425 degrees.
2. Cook beef in a nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well; return meat to pan. Add tomatoes, onions, chili seasoning, and beans; cook 1 to 2 minutes or until heated.
3. While beef cooks, unroll pizza crust dough and press into bottom and halfway up sides of a 13x9-inch baking dish coated with cooking spray. Sprinkle ½ cup Cheddar cheese over pizza crust; top with ground beef mixture.
4. Bake, uncovered, at 425 degrees for 12 minutes. Top with remaining ½ cup Cheddar cheese and ¼ cup Parmesan
cheese. Bake an additional 5 minutes or until crust is browned and cheese melts. Let stand 5 minutes before serving.
--Submitted by Jill Blevins, Cumming, Georgia
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© 2008 Karen D. Fyke. • All rights reserved.

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