Cheddar-Crust Chili Casserole

In 12-inch skillet over medium-high heat, in hot salad oil, cook ground beef and onion, stirring frequently, until pan juices evaporate and beef is browned. Stir in chili powder; cook 1 minute.

Add red kidney beans, Great Northern beans, stewed tomatoes, frozen corn, frozen green beans, and cilantro. In 2-cup measuring cup, mix 1/4 cup flour with 1 1/4 cups water; stir into ground-beef mixture. Over high heat, heat to boiling.

Spoon meat mixture into 13" by 9" glass or ceramic baking dish. Cool slightly.

Meanwhile, prepare Cheddar crust: In large bowl, with fork, stir shredded cheese, salt, and 2 1/2 cups flour. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. Sprinkle 6 to 7 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with fork after each addition, until dough is just moist enough to hold together.

Preheat oven to 375 degrees F. On lightly floured surface, with floured rolling pin, roll dough into a rectangle about 2 inches larger all around than top of baking dish. Gently arrange dough rectangle on filling. Trim edge, leaving 1-inch overhang. Fold overhang under; flute. Cut slits in crust to allow steam to escape during baking. Top crust with 3 sprigs of cilantro for garnish; brush top of pie and edge with egg.

Place a sheet of foil underneath baking dish; crimp edges to form a rim to catch any drips during baking. Bake 40 to 45 minutes until crust is golden and filling is hot.