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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This savory meat pie's cornmeal pie crust will get you rave reviews. I always have to double the recipe and so far I have not been allowed to have leftovers! It can be topped with all those lovely Tex-Mex toppings; I like to top it with diced tomato, sliced green onion, sour cream and salso Ingredients:
filling |
6 slices bacon |
1 lb. ground beef |
1 c. whole kernel corn, drained |
1/4 c. finely chopped green pepper |
1/4 c. chopped onion |
1/4 c. cornmeal |
1/2 tsp. oregano |
1/2 tsp. chili powder |
1/8 tsp. pepper |
8 oz. can tomato sauce |
topping |
1 egg |
1/4 c. milk |
1/2 tsp. dry mustard |
1/2 tsp. worcestershire sauce |
1 1/2 c. shredded cheddar cheese |
1/4 c. stuffed olives |
crust |
1 c. flour |
2 tbsp. cornmeal |
1/3 c. firm bacon drippings |
3-4 tbsp. cold water |
Directions:
1. Fry bacon until crisp and break in large pieces.
2. Chill 1/3 cup of drippings to use in the crust. Make crust and put in 9 inch pie pan.
3. For crust, mix ingredients until crumbly.
4. Brown hamburger and drain. Stir in corn, green peppers, onion, cornmeal, oregano, chili powder, 1/2 teaspoon salt, pepper, and tomato sauce.
5. Put into pie crust. Bake at 425 degrees for 25 minutes.
6. Combine the egg, milk, and 1/2 teaspoon salt, mustard, Worcestershire sauce, and cheese.
7. Take pie out of oven and spread mixture on top. Put bacon and olives on top. Bake pie for 5 minutes more or until cheese melts. Let stand 10 minutes before serving. If desired, serve with salsa.
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