Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 sl Bacon
1 lb Ground beef
1 c Whole kernel corn, fresh OR
-frozen OR canned
1/4 c Chopped green chile
3 Green onions, chopped
1/4 c Cornmeal
1/4 ts Oregano
1 t Ground pure hot red chile
1 t Salt
Freshly ground black pepper
1/4 ts Ground comino
8 oz Tomato sauce
Cornmeal Piecrust (recipe
-follows)
1 Egg
1/4 c Evaporated milk
1/2 ts Dry mustard
2 c Grated Monterey Jack cheese
4 Stuffed olives, sliced
1. Fry bacon until crisp; break into large pieces.
Set side. Chill bacon drippings until firm for use in
the crust.
2. Brown ground beef in a large skillet; drain off
fat. Stir in next 10 ingredients. Reserve egg,
evaporated milk, etc. for the top crust.
3. Prepare the piecrust, and use it to line a 9-inch
pie pan. Place meat mixture in the pan. Bake at 425
degrees F for 25 minutes.
4. Meanwhile, combine egg, evaporated milk, mustard
and cheese. Spread on top of the pie and decorate with
the reserved bacon pieces and the sliced olives. Bake
for 5 minutes longer, or until cheese meltes. Let
stand for 10 minutes, or until firm, before serving.
CORNMEAL PIECRUST (1 crust for 9-inch pie): 1 cup all
purpose flour 2 Tbsp cornmeal 1/3 cup firm bacon
rippings OR other shortening 3 4 Tbsp cold water
1. Combine flour and cornmeal, then cut in bacon
drippings. When mixture is granular, add the water, in
small quantities to insure a flaky crust, until pastry
is mixed.
2. Roll out on a floured surface to a circle 1 1/2
times larger than the inverted 9-inch pie pan. Fit
pastry into pan and form a fluted edge all around.
Maximum recommended freezer storage: 2 months.
Makes 6 servings.
From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel,
Harmony Books, New York. 1980. ISBN 0-517-539861
Shared by: Karin Brewer, Cooking Echo, 3/93
