1 lb. ground beef
1/2 tsp. salt
1/2 tsp. chili powder
1 c. (4 oz.) shredded Cheddar or American cheese
1/4 to 3/4 c. barbecue sauce
12 oz. can (1 1/2 c.) Mexicorn Brand golden whole kernel corn
6 oz. can tomato paste

CRUST;
1 c. Pillsbury's Best all-purpose or unbleached flour
1/2 c. yellow cornmeal
2 tbsp. sugar
1 tsp. baking powder
1 tsp. salt
1/2 c. milk
1/4 c. butter, softened
1 egg
1 c. (4 oz.) shredded Cheddar or American cheese

Heat oven to 400 degrees. In large fry pan, brown ground beef; drain. Stir in remaining Filling ingredients.

(Lightly spoon flour into measuring cup; level off.) Grease (not oil) 9-inch deep dish or 10-inch pie pan. In large bowl, blend all Crust ingredients except 1/2 cup cheese. Mix well. Spread over bottom and sides of greased pie pan. Pour filling into crust. Sprinkle with remaining 1/2 cup cheese. Bake at 400 degrees for 25 to 30 minutes. 9 or 10-inch pie.

TIP: If using Pillsbury's Best self-rising flour, omit baking powder and salt. HIGH ALTITUDE: No change.