Chili Pie--Gluten Free or Not

“A Piece of Cake”

By Pat O’Keefe

I am constantly experimenting with different recipes to see if I can make them Gluten-Free.  I am suppose to stay away from wheat but am not always successful.  I’m sure by now those of you who are or who have children that are Gluten intolerant have discovered Gluten-Free Bisquick.  This product makes you feel you are sacrificing nothing!  Regular Bisquick or biscuit mix may be used too in my version of Chili Pie.

Chili Pie

1-pound lean ground beef, chicken or turkey

1-soup-sized can chopped tomatoes, drained (I use organic)

1-medium sweet onion, chopped

1-package (1 ounce) chili seasoning mix

1-small can (2 oz.) sliced black olives, drained

1-cup shredded Pepper Jack cheese

1/2-cup Gluten-Free or regular biscuit mix

1-cup milk

2-eggs

Additional grated cheese, chopped lettuce and fresh tomatoes for topping (optional)

Preheat oven to 400º spray a 9-inch pie pan with cooking spray. In a large skillet, sauté onions in a small amount of olive oil until soft and slightly golden about 5 minutes, remove.  Add chopped meat, cook and drain fat.  Add onions back to the skillet along with the drained chopped tomatoes and the chili seasoning mix.  Combine well and turn into prepared pan.  Top with grated cheese and olives. In a small bowl mix the biscuit mix, milk and eggs.  Pour evenly over pie mixture.  Bake on a rimmed sheet pan for 30-35 minutes.  Let cook 10 minutes before serving.  Makes 6 servings.

I will be happy to send you my weekly recipes via email just contact me at apieceofcake@optonline.net  On the Web at www.patokeefe.net Web site now has an extensive collection of recipes with more added weekly.  Need a past recipe or have a question, I will do my best to help, just email me. ENJOY!