Email to       

Recipe Categories: yankeette's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CookingTips CROCKPOT DESSERTS DIABETIC DIABETICBREADS DIABETICBREAKFAST DIABETICDESSERTS DIABETICMEATS DIABETICOTHER DIABETICPASTA DIABETICPOULTRY DIABETICRICE DIABETICSALADS DIABETICSOUP DIABETICVEGGIES DIPS EGGS ETHNIC FISHandSEAFOOD FLAVOREDBUTTER FRUIT GROUNDBEEF HALLOWEEN HOLIDAY HOMEMADECLEANERS KIDRECIPES LOWFAT MARINADES MEATS OTHER PASTA PASTRIES PIZZA PORK POTATOES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SHRIMP SOUPSandSTEWS Strawberries VEGETABLES

Mexicali Meat Pie




Source of Recipe


judy garcia


List of Ingredients




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




Recipe



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.