Mexicali Meat Pie

"My mother found this recipe in a Pillsbury Bake-Off cookbook in the mid 1960's. It is sooooo good! Our family always liked it with more heat, so we sometimes added jalepeno peppers or served it with salsa on the side, but it's good as is."
photo by mikeskat09 photo by mikeskat09
photo by mikeskat09
photo by jessaca r. photo by jessaca r.
Ready In:
1hr 25mins




  • Preheat Oven to 425 degrees.
  • Fry the bacon until it is crisp and break it into pieces.
  • Put 1/2 cup of the bacon drippings in freezer and chill until firm.
  • Brown the ground beef in a large skillet until it is brown.
  • Drain off any grease.
  • Add corn, bell pepper, onion, corn meal, oregano, chili powder, 1/2 teaspoon salt, pepper and the tomato sauce.
  • Allow meat mixture to cool while you prepare the pie crust.

  • Combine the flour and cornmeal.
  • Cut in the bacon drippings or shortening until the mixture is the size of small peas.
  • Add the ice water a little at a time while stirring with a fork until the dough holds together.
  • Roll into a ball and flatten to 1/2 inch.
  • Roll out on a floured surface and place in a 9 inch pie plate.
  • Flute the edge.
  • Pour the meat mixture into the prepared pie crust.
  • Bake in a 425 degree oven for 25 minutes.
  • While pie is baking, prepare topping.

  • Combine egg, milk, 1/2 teaspoon salt, mustard, Worchestershire Sauce and cheese.
  • Spread on the pie.
  • Top with crumbled bacon and sliced olives.
  • Put back in oven for 5 minutes or until the cheese melts.
  • Remove from the oven and let it stand for 10 minutes before serving.

Questions & Replies

  1. Can the mexicalli pie be frozen either before baking or after?


  1. Julie, the pie filling & topping were very tasty. I did add an extra 1/2 tsp of chili powder and a drained can of green chilis to spice it up a bit. It was the crust part that I didn't care for. To me it didn't have much taste and I felt it detracted from the great filling. I served picante sauce and sour cream on the side. I think I will make this again sometime and next time make a cornbread topper because we really loved that filling and cheese topping.
  2. Dear Julie, I have scoured the net looking for this recipe searching Pillsbury Bakeoff recipes as on a few occasions my mother made this incredibly delicious dish and FINALLY I get to make it for my children and grand children!! I am so HAPPY you included that it was from Pillsbury Bakeoff book as it validates that it’s the EXACT recipe I remember esp that the bacon drippings were used in place of shortening!! Bless your socks off! Thank you again ????
  3. Very Tex-Mex! Not a strong flavor, but enough spice to tickle your taste buds. The Cheese topping and cornmeal crust makes the dish. I rolled the crust on Waxed paper and it was very easy to handle. I used a square 8x9 inch baking dish and added green chillies. This plus some chips and salsa makes a super supper! Thanks for this Julie, it is a winner in my book!



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