CHCRNPIE.TXT CHILI CORN PIE 4 cups PEPPERIDGE FARM Corn 1 14 1/2 oz can chicken broth Bread Stuffing (8 oz = 3 cups) 1 medium onion, chopped 1 lb ground chuck 1/4 tsp garlic powder 1 TBS chili powder 1 cup shredded cheddar cheese 1 8oz can whole kernel corn, 1/4 cup PACE Picante Sauce drained 1. Preheat oven to 350 degrees. 2. Mix chicken broth and stuffing. Let stand for 5 minutes or until the broth is absorbed. Reserve 1/2 cup of the stuffing mix. 3. Press remaining stuffing into a greased 9 in pie plate to form a crust and bake for 15 minutes. 4. In a skillet over medium high heat, cook beef, onion, chili powder powder and garlic powder until beef is browned, stirring to separate meat. Pour off the fat. 5. Add the corn, cheese, picante, and reserved stuffing. Mix and spoon into crust. 6. Bake 15 minutes more or until hot through. Serve with sour cream, cherry tomatoes, or jalapeno (optional). Serves 6.