Mexicali Meat Pie

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“Back when the Brady Bunch wasn't a rerun and families still gathered around a table around 6PM and Mom actually cooked, dishes like this were placed in the center of the table at least once a week. The ultimate 70's casserole, this is tried and true bell bottom food!”

Ingredients Nutrition

  • 1 (9 inch) unbaked pie shells, thawed if frozen
  • 1 egg
  • 1 lb lean ground beef
  • 1 (7 ounce) can mexicorn, drained
  • 12 cup saltine crumbs
  • 12 cup chili sauce (cocktail will work in a pinch)
  • 2 tablespoons chili pepper flakes (some like it hot...)
  • 1 tablespoon instant minced onion
  • 12 teaspoon oregano
  • 6 black olives, sliced (optional)
  • 6 slices bacon, fried crisp and crumbled (optional)
  • Topping
  • 1 egg, slightly beaten
  • 2 tablespoons milk
  • 12 teaspoon salt
  • 12 teaspoon dry mustard
  • 12 teaspoon Worcestershire sauce
  • 1 cup shredded cheddar cheese


  1. Preheat oven to 425 degrees.
  2. Beat the egg slightly in a mixing bowl. Add ground beef, corn, cracker crumbs, chili sauce, pepper flakes, onion, and oregano. Mix well. Press mixture firmly into the pastry-lined pie plate. Bake for 20-25 minutes.
  3. Mix together in a bowl the topping ingredients. Spread on the filling. Top with olives and bacon.
  4. Bake an additional 5 minutes or until the cheese melts.
  5. Let stand 10 minutes before serving.

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