Mexicali Meat Pie

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“My mother found this recipe in a Pillsbury Bake-Off cookbook in the mid 1960's. It is sooooo good! Our family always liked it with more heat, so we sometimes added jalepeno peppers or served it with salsa on the side, but it's good as is.”
1hr 25mins

Ingredients Nutrition


  1. Preheat Oven to 425 degrees.
  2. Fry the bacon until it is crisp and break it into pieces.
  3. Put 1/2 cup of the bacon drippings in freezer and chill until firm.
  4. Brown the ground beef in a large skillet until it is brown.
  5. Drain off any grease.
  6. Add corn, bell pepper, onion, corn meal, oregano, chili powder, 1/2 teaspoon salt, pepper and the tomato sauce.
  7. Allow meat mixture to cool while you prepare the pie crust.
  9. Combine the flour and cornmeal.
  10. Cut in the bacon drippings or shortening until the mixture is the size of small peas.
  11. Add the ice water a little at a time while stirring with a fork until the dough holds together.
  12. Roll into a ball and flatten to 1/2 inch.
  13. Roll out on a floured surface and place in a 9 inch pie plate.
  14. Flute the edge.
  15. Pour the meat mixture into the prepared pie crust.
  16. Bake in a 425 degree oven for 25 minutes.
  17. While pie is baking, prepare topping.
  18. TOPPING:
  19. Combine egg, milk, 1/2 teaspoon salt, mustard, Worchestershire Sauce and cheese.
  20. Spread on the pie.
  21. Top with crumbled bacon and sliced olives.
  22. Put back in oven for 5 minutes or until the cheese melts.
  23. Remove from the oven and let it stand for 10 minutes before serving.

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