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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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:
1 (9 inch) unbaked pie shells, thawed if frozen |
1 egg |
1 lb lean ground beef |
1 (7 ounce) can mexicorn, drained |
1/2 cup saltine crumbs |
1/2 cup chili sauce (cocktail will work in a pinch) |
2 tablespoons chili pepper flakes (some like it hot...) |
1 tablespoon instant minced onion |
1/2 teaspoon oregano |
6 black olives, sliced (optional) |
6 slices bacon, fried crisp and crumbled (optional) |
1 egg, slightly beaten |
2 tablespoons milk |
1/2 teaspoon salt |
1/2 teaspoon dry mustard |
1/2 teaspoon worcestershire sauce |
1 cup shredded cheddar cheese |
Directions:
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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