MEXICAN FIESTA PIE

FOR THE MEAT MIXTURE:
1/2 lb. ground beef
1/4 cup chopped onion
2 teaspoons chili powder
1 (8 oz.) pkg. Philadelphia Brand Cream Cheese, cubed
1 (4 oz.) can chopped green chilies, drained
1/2 cup pitted ripe olive slices
2 eggs, beaten
FOR THE BATTER:
3/4 cup flour
1/3 cup milk
2 eggs, beaten
1 tablespoon cornmeal
FOR TOPPING:
1 cup chopped tomato
1 cup (4 oz.) shredded 100% Natural KRAFT Mild Cheddar Cheese

TO PREPARE THE MEAT MIXTURE:
Brown meat; drain.

Add onions; cook until tender.

Stir in chili powder. Add cream cheese, chilies, olives and 2 eggs; mix well.

TO PREPARE THE BATTER:
Combine flour, milk and 2 eggs; beat until smooth. Pour into greased 10-inch pie plate or quiche dish; sprinkle with cornmeal.

TO BAKE:
Spoon meat mixture over batter to within 1/2 inch of outer edge of pan.

Bake at 400 degrees F, 35 to 40 minutes or until golden brown. Top with tomatoes and cheddar cheese; continue baking 5 minutes.

Makes 6 to 8 servings
From: Recipelink.com
Source: Recipe booklet: Philadelphia Cream Cheese, Favorite Recipes Magazine, April 19, 1988