Mexicali meat pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 8 Or 9-Inch Pastry Shell -- | |
| 1 | Egg | |
| 1 | pounds | Lean Ground Beef |
| 1 | can | (7 Oz) Whole Kernel Corn |
| W/Sweet Peppers -- drained | ||
| ½ | cup | Soda Cracker Crumbs |
| ½ | cup | Chili Sauce |
| 2 | tablespoons | Sweet Pepper Flakes |
| 1 | Egg -- slightly beaten | |
| 2 | tablespoons | Milk |
| ½ | teaspoon | Salt unbaked |
| 1 | tablespoon | Instant Minced Onion |
| ½ | teaspoon | Oregano |
| 4 | Green Olives, Stuffed -- sliced | |
| 6 | slices | Bacon, Crisp, Crumbled -- if desired |
| ½ | teaspoon | Dry Mustard |
| ½ | teaspoon | Worcestershire Sauce |
| 1 | cup | Cheddar Cheese -- shredded |
Directions
FILLING
TOPPING
Beat egg slightly in mixing bowl. Add ground beef, corn, cracker crumbs, chili sauce, sweet pepper flakes, onion and oregano. Mix well. Press meat mixture firmly into pastry-lined pie pan. Bake at 425 F for 20 to 25 mins. Spread topping on filling. Top with olives and bacon. Bake an additional 5 mins or until cheese melts. Let stand 10 mins before serving.
Topping: Combine egg and milk; add salt, dry mustard, Worcestershire sauce, and cheese.
Makes 6 servings.
Recipe By : Pillsbury's Bake Off Main Dish Cook Book - 1968 ed.
From: Dan Klepach Date: 10-01-95 (22:01) (159) Fido: Cooking
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