Ingredients
1 pound ground beef1 medium green pepper, chopped1 can (16 ounces) kidney beans, rinsed and drained1 can (14-1/2 ounces) stewed tomatoes, cut up1/2 cup water1 tablespoon dried minced onion1 tablespoon chili powderDash ground cinnamonDash ground cloves2 to 4 tablespoons brown sugar, optional1/2 cup mashed potato flakesPastry for double-crust pie (9 inches)3 cups shredded lettuce, divided2 cups shredded cheddar cheese1 tablespoon butter, melted1 tablespoon sesame seeds
Preparation
In a skillet, cook beef and green pepper over medium heat until the meat is no longer pink; drain. Add the beans, tomatoes, water, onion, chili powder, cinnamon and cloves. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the brown sugar. Simmer, uncovered, for 12-15 minutes or until liquid is almost absorbed; stir in potato flakes.
Meanwhile, on a floured surface, roll one portion of pastry to fit the bottom and up the sides of an ungreased 8-in. square baking dish. Transfer pastry to dish; trim edges. Sprinkle lettuce and 1/2 cup cheese over crust. Top with half of the beef mixture and 3/4 cup cheese, then remaining beef mixture and cheese. Roll out remaining pastry to fit top of dish. Place over filling. Trim edges; seal with a fork. Cut slits in pastry. Brush with butter and sprinkle with sesame seeds.
Bake at 400° for 25-30 minutes or until golden brown. Let stand for 5 minutes before cutting. Serve with remaining lettuce.
