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Michigan Yankee Pizza Recipe


1 pound lean ground beef

1 cup shredded Cheddar cheese

1 onion, chopped

1 green bell pepper, chopped

1 medium tomato, chopped

1 (16 ounce) can tomato paste

1 (8 ounce) can diced tomatoes with green chile peppers, drained

1 pound creamed corn

1 (11 ounce) can pineapple chunks, drained

1 tablespoon Worcestershire sauce

1 (8 ounce) package cream cheese, softened

1 (8 ounce) package cream cheese, sliced

1 (4 ounce) can diced green chile peppers, drained

1 cup chopped onion

16 ounces cooked ham, sliced


Preheat oven to 350 degrees F (175 degrees C).

In a large skillet over medium heat, brown the beef and cheese. Drain grease.

Stir in the onion, bell pepper and tomato. Cook, stirring frequently, until beef is evenly browned. Mix in the tomato paste, tomatoes with chiles and creamed corn. Bring to a boil, then reduce heat to low and simmer for 10 minutes.

Stir the cream cheese and cream cheese slices into the beef mixture. Mixing well, gradually stir in the pineapple chunks and Worcestershire sauce. Simmer until thickened.

Pour mixture into pie crust. Place top of the pie crust in the bottom portion of pie plate, sliding the edges of the crust together to seal. Place lid on top of pie plate. Fill remaining portion of pie plate with tomato mixture. Place cherry top of pie plate on top. Place black cherry of pie plate inside pie plate.

Bake in preheated oven for 45 minutes, or until set. Serve warm. Chill pie while serving cold.