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Mexicali Meat Pie Recipe

January 7th, 2013 by alice  Tags: , , | Print This Post Print This Post


  1. 6slicesbacon
  2. 1lblean ground beef
  3. 1 (8 ounce)canwhole kernel corn, drained
  4. 1/2cup finely choppedgreen bell peppersor red bell peppers
  5. 1/2cup finely choppedonions
  6. 1/4cupcornmeal
  7. 1/2teaspoonoregano
  8. 1/2teaspoonchili powder
  9. 1teaspoonsalt
  10. 1/2teaspoonpepper
  11. 1 (8 ounce)cantomato sauce
  12. 1egg
  13. 1/4cupmilk
  14. 1/2teaspoondry mustard
  15. 1/2teaspoonWorcestershire sauce
  16. 1 1/2cups shreaddedcheddar cheese
  17. 8stuffed green olives, sliced

  19. 1cupflour
  20. 2tablespoonscornmeal
  21. 1/2cup firmbacon drippingsor shortening
  22. 3-4tablespoonsice water


  1. Preheat Oven to 425 degrees.
  2. Fry the bacon until it is crisp and break it into pieces.
  3. Put 1/2 cup of the bacon drippings in freezer and chill until firm.
  4. Brown the ground beef in a large skillet until it is brown.
  5. Drain off any grease.
  6. Add corn, bell pepper, onion, corn meal, oregano, chili powder, 1/2 teaspoon salt, pepper and the tomato sauce.
  7. Allow meat mixture to cool while you prepare the pie crust.
  8. PIE CRUST:.
  9. Combine the flour and cornmeal.
  10. Cut in the bacon drippings or shortening until the mixture is the size of small peas.
  11. Add the ice water a little at a time while stirring with a fork until the dough holds together.
  12. Roll into a ball and flatten to 1/2 inch.
  13. Roll out on a floured surface and place in a 9 inch pie plate.
  14. Flute the edge.
  15. Pour the meat mixture into the prepared pie crust.
  16. Bake in a 425 degree oven for 25 minutes.
  17. While pie is baking, prepare topping.
  18. TOPPING:.
  19. Combine egg, milk, 1/2 teaspoon salt, mustard, Worchestershire Sauce and cheese.
  20. Spread on the pie.
  21. Top with crumbled bacon and sliced olives.
  22. Put back in oven for 5 minutes or until the cheese melts.
  23. Remove from the oven and let it stand for 10 minutes before serving.

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