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Mexicali Meat Pie

Classic.American.Cook's picture
Ingredients
  Bacon slices 6
  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)
  Cornmeal 6 Tablespoon
  Oregano 3⁄4 Teaspoon
  Chili powder 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Tomato sauce 8 Ounce
  Flour 1 Cup (16 tbs)
  Egg 1
  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)
  Stuffed olives 4
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Beef
Interest: 
Party

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