Fajita Pie

This recipe comes from Rachael Ray's "365: No Repeats" Cookbook and is a new recipe to us that we decided to try out.  It is called "Fajita Beef Pie", and we are always looking for new and different ways to use the copious amount of deer meet that winds up in our freezer each year!  This has a cornbread crust and is really an all-in-one meal. 

Cornbread Crust:
*1 box of Jiffy cornbread, 1 egg, 2 tablespoons of butter (melted), 3/4 cup of milk, and 1/2 cup of sweet corn kernels - prepare a skillet like you are making cornbread - oil it first.  Put the cornbread mixture in and cook in 400 degree oven for 15-20 minutes.

The fajita beef mixture calls for:
1 pound of meat (we used deer)
3 garlic cloves minced
1 medium onion chopped
1 small red bell pepper chopped
salt & pepper
1 tb chilli powder
1&1/2 ts ground cumen
1 ts hot sauce (Crystal is best)
1 tb Worcestershire sauce
1/2 cup tomato sauce
3 green onions chopped
8oz Pepper Jack cheese
1/2 Mexican beer (drink the rest)

In second skillet, add the meat, cook and drain.  Add garlic, onion, peppers, seasonings, and hot sauce.  Cook 5 minutes on medium heat, then add beer and Worcestershire sauce (cook off the beer) for 5 minutes and then add the tomato sauce - stir to combine.  All this should be done while the cornbread is in the oven.  Simmer until the cornbread is done and begins to brown.

Remove cornbread from the oven, cover with the fajita mixture and then sprinkle with the cheese.  Put the skillet back in the oven and cook until the cheese is melted.  Cut each serving like a pie and serve with copped green onions, salsa, and sour cream.  *We used the famous McSalsa from Helotes, Texas given to us by Frank Jr. for the topper - ENJOY!!

M&R