6 Bacon slices
1 lb Lean ground beef
1 c Corn, canned
1/4 c Green bell peppers — finely
Chopped
1/4 c Onions — finely chopped
1/4 c Cornmeal
1/2 ts Oregano
1 ts Chili powder
1 ts Salt
1/8 ts Black pepper
8 oz Tomato sauce
1 lg Egg
1/4 c Milk
1/2 ts Dry mustard
1/2 ts Worcestershire sauce
1 1/2 c Cheddar cheese, shredded
1/4 c Sliced black olives
1/4 c Green chiles — chopped
Pie crust: —–
1 c All-purpose flour
2 tb Cornmeal
1/3 c Bacon fat — or shortening
1. Fry bacon until crisp; break into large pieces. 2. Chill 1/3 cup bacon
drippings until firm to use for crust, or use vegetable shortening instead.
3. Brown ground beef in large skillet, drain well. Stir in corn, green
pepper, onion, corn meal, oregano, chili powder, 1/2 teaspoon salt, pepper,
tomato sauce and half the mild green chiles. Keep warm while preparing pie
crust. 4. CRUST: Combine 1 cup flour and 2 tablespoons cornmeal. Cut in
bacon drippings with two knives or pastry blender until mixture is the size
of small peas. Sprinkle 3-4 tablespoons water over mixture; stir with fork
until dough holds together. Form into a ball and flatten to 1/2 inch thick.
Keep edges smooth. Roll out on a floured surface to a diameter 1-1/2 inch
larger than inverted 9-inch pie plate. Fit into pie plate and fold edges to
form a rim, then flute edges. 5. Place the ground beef mixture into pie
crust. Bake in preheated 425-degree oven for 25 minutes. 6. Combine egg,
milk, 1/2 teaspoon salt, dry mustard, Worcestershire sauce, half the sliced
olives, 2 tablespoons mild green chiles and shredded cheese. Spread on top
of beef mixture. Top with bacon and remaining olives. Bake for 5 minutes or
until cheese is melted and bubbly. Let stand 10 minutes before slicing.
Yields
6 Servings