Mexicali Meat Pie
|Lean ground beef||1 Pound|
|Canned whole kernel corn with sweet peppers||7 Ounce, drained|
|Soda cracker crumbs||1⁄2 Cup (8 tbs)|
|Chili sauce||1⁄2 Cup (8 tbs)|
|Sweet pepper flakes||2 Tablespoon|
|Instant minced onion||1 Tablespoon|
|Stuffed green olives||4 , sliced|
|Crisp crumbled bacon slice||6 (If Desired Loppjng)|
|Egg||1 , slightly beaten|
|Dry mustard||1⁄2 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Shredded cheddar cheese||1 Cup (16 tbs)|
Beat egg slightly in mixing bowl.
Add ground beef, corn, cracker crumbs, chili sauce, sweet pepper flakes, onion and oregano.
Press meat mixture firmly into pastry-lined pie pan.
Bake at 425° for 20 to 25 minutes.
Spread Topping on Filling.
Top with olives and bacon.
Bake an additional 5 minutes or until cheese melts.
Let stand 10 minutes before serving.
Topping: Combine egg and milk; add salt, dry mustard, Worcestershire sauce, and cheese