Mexican sombrero pie

10 servings

Ingredients

Quantity Ingredient
1⅓ cup Flour
¼ cup Yellow corn meal
½ teaspoon Salt
½ cup Shortening
¼ cup Cold water (8tbsp)

Directions

Mix into a dough. Roll into pie plate and chill for 1 hour.

1 lb lean ground beef 1 jar (4oz) pimento, chopped, drained, and blotted dry 1 can (4oz) chopped green chilies, drained and blotted dry 3 tbsp onion flakes 2 tsp beef soup mix (ie oxo, bovril, boullion powder)(1 packet) 1-2 tbsp chili powder ½ tsp basil ¼ tsp pepper ⅛ ¼ tsp cayenne ⅛ tsp garlic powder 1 can (16oz) whole tomatoes, cut up

Brown meat and add the rest of the ingredients. Allow to simmer 15-20 minutes for spices to mingle.

1½ cup cheddar cheese, grated 3 eggs, slightly beaten 1 ½ cups half and half ½ tsp salt Shredded lettuce, chopped tomato (garnish) In chilled pie shell, place a layer of cheese, then the beef mixture.

Combine the eggs, salt, and half and half. Pour over the beef mixture.

Sprinkle with a little grated cheddar cheese and then bake at 350 F for 45 minutes. Let stand 10 minutes. Garnish with shredded lettuce and tomato. Makes 10 servings.

Origin: Watkins Pie Plate, 1983. Shared by: Sharon Stevens

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