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Mexicali Meat Pie




Source of Recipe


jgarcia


8 or 9 inch unbaked pastry shell

FILLING:
1 egg
1 lb. lean ground beef
7 oz. can Mexicorn, drained
1/2 c. soda cracker crumbs
1/2 c. sweet chili sauce
2 Tbsp. sweet bell pepper flakes
1 Tbsp. minced onion
1/2 tsp. oregano
4 stuffed green olives, sliced
6 slices crisp bacon, if desired

TOPPING:
1 egg, slightly beaten
2 Tbsp. milk
1/2 tsp. salt
1/2 tsp. dry mustard powder
1/2 tsp. Worcestershire sauce
1 c. Cheddar cheese, shredded

FILLING: 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^ for 20-25 minutes.

While filling is baking, mix topping ingredients. Spread on baked filling; top with sliced olives and crumbled bacon, if desired. Bake an additional 5 minutes or until cheese melts. Let stand 10 minutes before slicing into wedges and serving.