Mexicali Meat Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (9 inch) unbaked pie shells, thawed if frozen
  • 1
  • 1
    (7 ounce) can mexicorn, drained
  • 12
    cup saltine crumbs
  • 12
    cup chili sauce (cocktail will work in a pinch)
  • 2
    tablespoons chili pepper flakes (some like it hot...)
  • 1
    tablespoon instant minced onion
  • 12
    teaspoon oregano
  • 6
    black olives, sliced (optional)
  • 6
    slices bacon, fried crisp and crumbled (optional)
  • Topping
  • 1
    egg, slightly beaten
  • 2
    tablespoons milk
  • 12
    teaspoon salt
  • 12
    teaspoon dry mustard
  • 12
  • 1
    cup shredded cheddar cheese
Advertisement

DIRECTIONS

  • Preheat oven to 425 degrees.
  • 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.
  • Mix together in a bowl the topping ingredients. Spread on the filling. Top with olives and bacon.
  • Bake an additional 5 minutes or until the cheese melts.
  • Let stand 10 minutes before serving.
Advertisement