| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Texmex, Main dish | 6 | Servings | |
INGREDIENTS
| 6 | sl | Bacon |
| 1 | lb | Ground beef |
| 1 | c | Whole kernel corn |
| 1/4 | c | Chopped green chiles |
| 3 | Green onions w/tops, chopped | |
| 1/4 | c | Cornmeal |
| 1/4 | ts | Oregano |
| 1 | ts | Chili powder (or more) |
| 1 | ts | Salt |
| Freshly ground black pepper | ||
| 1/4 | ts | Cumin, ground |
| 1 | cn | Tomato sauce (8 oz. can) |
| 1 | Cornmeal Pie crust (see #80) | |
| 1 | Egg | |
| 1/4 | c | Evaporated milk |
| 1/2 | ts | Dry mustard |
| 2 | c | Jack cheese, grated |
| 4 | Stuffed olives, sliced |
INSTRUCTIONS
Fry bacon until crisp; break into lge. pcs. Set aside. Chill bacon drippings until firm for use in crust. Brown ground beef in large skillet; drain off fat. Stir in next 10 ingreds. Prepare the piecrust, and use it to line a 9" pie pan. Place meat mixture in the pan. Bake at 425 F. for 25 min. Mean while, combine egg, evapporated milk, mustard and cheese. Spread on top of the pie and decorate with the reserved bacon pcs. and the sliced olives. Bake for 5 min. longer, or until cheese melts. Let stand for 10 min., or until firm, before serving. Posted to MM-Recipes Digest V3 #251 Date: Fri, 13 Sep 1996 15:48:09 -0400 From: Wes King <kingman@orl.mindspring.com>
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