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Title: Mexican Sombrero Pie
Categories: Pie Mexican Beef
Yield: 10 Servings
| 1 1/3 | c | Flour |
| 1/4 | c | Yellow corn meal |
| 1/2 | ts | Salt |
| 1/2 | c | Shortening |
| 1/4 | c | Cold water (8tbsp) |
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 1/2 tsp basil 1/4 tsp pepper 1/8 1/4 tsp cayenne 1/8 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.
1 1/2 cup cheddar cheese, grated 3 eggs, slightly beaten 1 1/2 cups half and half 1/2 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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