1 lb. ground beef
1 lg. onion, chopped (1 c.)
3/4 c. chopped celery
1/3 c. chopped green pepper
1 clove garlic, minced
2 tsp. chili powder
1/8 tsp. pepper
1 (10 3/4 oz.) can condensed tomato soup
1 c. loose-pack frozen cut green beans
1 c. all-purpose flour
1 tsp. baking powder
1/8 tsp. salt
1/4 c. finely shredded American cheese
2 tbsp. shortening
1/3 c. milk

In a large skillet cook beef, onion, celery, green pepper and garlic until beef is brown and vegetables are tender. Drain off fat. Stir in chili powder and pepper; cook 1 minute. Add soup and green beans; bring just to boiling. Turn into an 8 x 1 1/2 inch round baking dish.

Meanwhile, for crust, in mixing bowl stir together flour, baking powder and salt. Cut in cheese and shortening. Add milk; mix well. Form into a ball. On a lightly floured surface roll crust to a 9 inch square about 1/4 inch thick. using fluted pastry wheel or knife, cut into eighteen 1/2 inch wide strips. Weave strips on top of casserole, forming lattice crust. Trim strips at casserole edge, pressing down slightly. Bake, uncovered, in 425 degree oven 15 minutes or until golden. Makes 4 servings.