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Mexican Sombrero Pie

Ingredients & Directions


1 1/3 c Flour 1/2 c Shortening
1/4 c Yellow corn meal 1/4 c Cold water (8tbsp)
1/2 ts Salt

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

Yields
10 servings

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