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    You are in: Home / Recipes / Mexicali Meat Pie Recipe
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    Mexicali Meat Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Redneck Epicurean's Note:

    Back when the Brady Bunch wasn't a rerun and families still gathered around a table around 6PM and Mom actually cooked, dishes like this were placed in the center of the table at least once a week. The ultimate 70's casserole, this is tried and true bell bottom food!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 (9 inch) unbaked pie shells, thawed if frozen
    • 1 egg
    • 1 lb lean ground beef
    • 1 (7 ounce) can mexicorn, drained
    • 1/2 cup saltine crumbs
    • 1/2 cup chili sauce (cocktail will work in a pinch)
    • 2 tablespoons chili pepper flakes (some like it hot...)
    • 1 tablespoon instant minced onion
    • 1/2 teaspoon oregano
    • 6 black olives, sliced (optional)
    • 6 slices bacon, fried crisp and crumbled (optional)

    Topping

    Directions:

    1. 1
      Preheat oven to 425 degrees.
    2. 2
      Beat the egg slightly in a mixing bowl. Add ground beef, corn, cracker crumbs, chili sauce, pepper flakes, onion, and oregano. Mix well. Press mixture firmly into the pastry-lined pie plate. Bake for 20-25 minutes.
    3. 3
      Mix together in a bowl the topping ingredients. Spread on the filling. Top with olives and bacon.
    4. 4
      Bake an additional 5 minutes or until the cheese melts.
    5. 5
      Let stand 10 minutes before serving.

    Ratings & Reviews:

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    Nutritional Facts for Mexicali Meat Pie

    Serving Size: 1 (220 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 468.2
     
    Calories from Fat 246
    52%
    Total Fat 27.3 g
    42%
    Saturated Fat 10.6 g
    53%
    Cholesterol 141.6 mg
    47%
    Sodium 858.0 mg
    35%
    Total Carbohydrate 28.9 g
    9%
    Dietary Fiber 2.1 g
    8%
    Sugars 1.3 g
    5%
    Protein 26.3 g
    52%

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