| 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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