Mexicali Meat Pie
photo by mikeskat09
- Ready In:
- 1hr 25mins
- Ingredients:
- 21
- Serves:
-
8
ingredients
- 6 slices bacon
- 1 lb lean ground beef
- 1 (8 ounce) can whole kernel corn, drained
- 1⁄2 cup finely chopped green bell peppers or 1/2 cup red bell pepper
- 1⁄2 cup finely chopped onion
- 1⁄4 cup cornmeal
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon chili powder
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 (8 ounce) can tomato sauce
- 1 egg
- 1⁄4 cup milk
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon Worcestershire sauce
- 1 1⁄2 cups shreadded cheddar cheese
- 8 stuffed green olives, sliced
-
PIE CRUST
- 1 cup flour
- 2 tablespoons cornmeal
- 1⁄2 cup firm bacon drippings or 1/2 cup shortening
- 3 -4 tablespoons ice water
directions
- Preheat Oven to 425 degrees.
- Fry the bacon until it is crisp and break it into pieces.
- Put 1/2 cup of the bacon drippings in freezer and chill until firm.
- Brown the ground beef in a large skillet until it is brown.
- Drain off any grease.
- Add corn, bell pepper, onion, corn meal, oregano, chili powder, 1/2 teaspoon salt, pepper and the tomato sauce.
- Allow meat mixture to cool while you prepare the pie crust.
-
PIE CRUST:
- Combine the flour and cornmeal.
- Cut in the bacon drippings or shortening until the mixture is the size of small peas.
- Add the ice water a little at a time while stirring with a fork until the dough holds together.
- Roll into a ball and flatten to 1/2 inch.
- Roll out on a floured surface and place in a 9 inch pie plate.
- Flute the edge.
- Pour the meat mixture into the prepared pie crust.
- Bake in a 425 degree oven for 25 minutes.
- While pie is baking, prepare topping.
-
TOPPING:
- Combine egg, milk, 1/2 teaspoon salt, mustard, Worchestershire Sauce and cheese.
- Spread on the pie.
- Top with crumbled bacon and sliced olives.
- Put back in oven for 5 minutes or until the cheese melts.
- Remove from the oven and let it stand for 10 minutes before serving.
Reviews
-
Julie, the pie filling & topping were very tasty. I did add an extra 1/2 tsp of chili powder and a drained can of green chilis to spice it up a bit. It was the crust part that I didn't care for. To me it didn't have much taste and I felt it detracted from the great filling. I served picante sauce and sour cream on the side. I think I will make this again sometime and next time make a cornbread topper because we really loved that filling and cheese topping.
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Dear Julie, I have scoured the net looking for this recipe searching Pillsbury Bakeoff recipes as on a few occasions my mother made this incredibly delicious dish and FINALLY I get to make it for my children and grand children!! I am so HAPPY you included that it was from Pillsbury Bakeoff book as it validates that it’s the EXACT recipe I remember esp that the bacon drippings were used in place of shortening!! Bless your socks off! Thank you again ????
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Very Tex-Mex! Not a strong flavor, but enough spice to tickle your taste buds. The Cheese topping and cornmeal crust makes the dish. I rolled the crust on Waxed paper and it was very easy to handle. I used a square 8x9 inch baking dish and added green chillies. This plus some chips and salsa makes a super supper! Thanks for this Julie, it is a winner in my book!
RECIPE SUBMITTED BY
Julie in TX
Amarillo, Texas