Ingredients

• 15 ml olive oil
• 675 g medium-lean ground beef
• 1 yellow onion, chopped
• 1 celery stalk, finely diced
• 2 garlic cloves, chopped
• 2 mixed bell peppers, diced
• 250 ml drained corn kernels
• 15 ml chili seasoning
• 5 ml ground cumin
• 5 ml smoked paprika
• 125 ml ketchup
• 125 ml chili sauce
• 60 ml beef broth
• 300 g rolled pie dough
• 250 ml shredded Tex-Mex cheese
• 1 to taste salt and pepper
• 1 to taste sour cream, salsa or cilantro for serving

Instructions

1. 1

   Preheat the oven to 190 °C (375 °F). Lightly oil a deep 23 cm pie plate.

2. 2

   In a large skillet, heat the oil over medium-high heat. Add the ground beef and cook for 5 to 7 minutes, breaking it apart, until no longer pink.

3. 3

   Add the onion, celery, garlic and bell peppers. Cook for 4 to 5 minutes, until softened.

4. 4

   Stir in the corn, chili seasoning, cumin, smoked paprika, ketchup, chili sauce and beef broth. Season with salt and pepper.

5. 5

   Simmer uncovered for 12 to 15 minutes, stirring often, until the filling is thick and almost dry. Let cool for 10 minutes.

6. 6

   Line the pie plate with the dough. Add the beef filling and smooth the top.

7. 7

   Sprinkle with Tex-Mex cheese. Bake for 25 to 30 minutes, until the crust is golden and the cheese is bubbling.

8. 8

   Let rest for 10 minutes before slicing. Serve with sour cream, salsa or fresh cilantro.