Mexicali Meat Pie Recipe
Ingredients
| Lean ground beef | 1 pound (Filling 1 egg) | |
| 7-ounce can whole kernel corn with sweet peppers, drained | ||
| 1/2 cup soda cracker crumbs | ||
| Chili Sauce | 1/2 Cup (16 tbs) (Filling 1 egg) | |
| 2 tablespoons sweet pepper flakes | ||
| Instant minced onion | 1 Tablespoon (Filling 1 egg) | |
| Oregano | 1/2 Teaspoon (Filling 1 egg) | |
| 4 stuffed green olives, sliced | ||
| 6 slices crisp, crumbled bacon, if desired loppjng | ||
| 1 egg, slightly beaten | ||
| Milk | 2 Tablespoon (Filling 1 egg) | |
| Salt | 1/2 Teaspoon (Filling 1 egg) | |
| Dry mustard | 1/2 Teaspoon (Filling 1 egg) | |
| Worcestershire sauce | 1/2 Teaspoon (Filling 1 egg) | |
| Shredded Cheddar cheese | 1 Cup (16 tbs) (Filling 1 egg) | |
Directions
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 to 25 minutes.
Spread Topping on Filling.
Top with olives and bacon.
Bake an additional 5 minutes or until cheese melts.
Let stand 10 minutes before serving.
Topping: Combine egg and milk; add salt, dry mustard, Worcestershire sauce, and cheese
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 to 25 minutes.
Spread Topping on Filling.
Top with olives and bacon.
Bake an additional 5 minutes or until cheese melts.
Let stand 10 minutes before serving.
Topping: Combine egg and milk; add salt, dry mustard, Worcestershire sauce, and cheese
Chef
