Instructions
- Preheat oven to 375°F (190°C).
- Brown the Ground Beef in a large skillet over medium heat. Drain off any excess grease.
- Add the Onion and Bell Pepper to the skillet and cook until softened, about 5 minutes.
- Stir in the Chili Powder, Cumin, Paprika, Garlic Powder, and Cayenne Pepper. Cook for 1 minute.
- Pour in the Beef Broth and bring to a simmer. Cook for 10 minutes, or until thickened.
- Sprinkle the Cornmeal into one of the Pie Crusts and press gently to adhere.
- Line a 9-inch pie plate with the cornmeal-coated Pie Crust.
- Pour the Beef Filling into the pie crust.
- Sprinkle the Monterey Jack Cheese evenly over the beef.
- Top with the second Pie Crust. Crimp the edges to seal.
- Cut several slits in the top crust to allow steam to escape.
- Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool for 10 minutes before serving. Top with Pico de Gallo and Cilantro.
