CONEY ISLAND CHILI PIE
1 pound ground beef
1/4 cup onion, finely chopped, 1 1/4 ounces
1 tablespoon chili powder
1/2 teaspoon cumin
Salt, to taste
1/8 teaspoon pepper
Dash tabasco, optional
1/2 cup tomato sauce
2 eggs
1/2 cup mayonnaise
1/4 cup heavy cream
8 ounce cheddar cheese, shredded

Brown the hamburger and onion; drain the fat. Stir in the seasonings and tomato sauce. Simmer on very low heat about 5-10 minutes. Pour the chili into a greased pie plate; mix in half of the cheese. Top with the remaining cheese. Beat the eggs in a medium bowl. Whisk in the mayonnaise, then the cream until smooth. Pour the custard over the cheese. Bake at 350 for 30-35 minutes until browned and the topping is set. Let stand 10 minutes before serving.

Makes 6-8 servings
Can be frozen

Per 1/6 Recipe: 483 Calories; 41g Fat; 24g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 1/8 Recipe: 362 Calories; 31g Fat; 18g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

This is yet another of my creations based on the Cheeseburger Quiche. Everyone liked it. Maybe I'll try adding a couple of cut up hot dogs for a Coney Island Chili Dog Pie.


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