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| 1 x ca. 450 g | ground beef |
| 1 mittel | Onion; chopped (1/2 cup) |
| 1 Dose | Whole kernel corn; drained (8.78 oz) |
| 1 Dose | Tomato sauce; (8 oz) |
| 1 klein | Green bell pepper; chopped (1/2 cup) |
| 1 Teelöffel | basil leaves dried |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | oregano dried leaves |
| 1/4 Teelöffel | Red pepper sauce |
| 1 Tasse | all-purpose flour |
| 1/4 Tasse | yellow cornmeal |
| 1/4 Teelöffel | salt |
| 1/3 Tasse | butter or margarine, softened |
| 3 Esslöffel | Water; up to 4 |
| 1/2 Tasse | Shredded Cheddar cheese; (8 oz) |
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Heat oven to 400 degrees. Cook beef and onion in 10-inch skillet over medium heat about 10 minutes, stirring occasionally, until beef is brown; drain. Stir in corn, tomato sauce, bell pepper, basil, salt, oregano and pepper sauce. For crust, combine next 3 ingredients. Stir in margarine and enough of the water to make a soft dough. Press crust firmly and evenly against bottom and side of greased pie plate, 9x1.25 inches. Spoon beef mixture onto crust. Bake uncovered 25 minutes. Sprinkle with cheese. Bake about 5 minutes or until cheese is melted. Let stand 10 minutes before cutting. Yield: 6 servings.
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