Mexicali Meat Pie
|Ground beef||1 Pound|
|Whole kernel corn||1 Cup (16 tbs)|
|Minced green pepper||1⁄4 Cup (4 tbs)|
|Minced onion||1⁄4 Cup (4 tbs)|
|Chili powder||1⁄2 Teaspoon|
|Tomato sauce||8 Ounce|
|Flour||1 Cup (16 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Shredded cheddar cheese||1 1⁄2 Cup (24 tbs)|
Fry bacon until crisp; break into large pieces.
Chill 1/3 cup bacon drippings until firm.
Brown beef in large skillet; drain.
Stir in corn, green pepper, onion, 1/4 cup cornmeal, 1/2 teaspoon oregano, chili pow- der, 1/2 teaspoon salt, pepper and tomato sauce.
Combine flour, 1/8 teaspoon oregano and 2 table- spoons cornmeal; cut in chilled drippings until mix- ture resembles small peas.
Sprinkle with 3 to 4 table- spoons cold water; stir with fork until ingredients hold together.
Form into ball; roll out on floured surface to circle 1 1/2 inches larger than inverted 9-inch pie pan.
Fit into pan.
Fold edge to form standing rim; flute.
Fill with beef mixture.
Bake at 425 degrees for 25 minutes.
Combine egg, milk, re- maining salt, mustard, Worcestershire sauce and cheese.
Spread over pie; top with bacon and olives.
Bake for 5 minutes longer or until cheese melts.
Let stand for 10 minutes.
Serve with tomato sauce, if desired.