6 bacon slices
1 pound lean ground beef
1 cup corn, canned
1/4 cup green bell peppers — finely chopped
1/4 cup onions — finely chopped
1/4 cup cornmeal
1/2 teaspoon oregano
1 teaspoon chili powder
1 teaspoon salt
1/8 teaspoon black pepper
8 ounces tomato sauce
1 large egg
1/4 cup milk
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1 1/2 cups cheddar cheese, shredded
1/4 cup sliced black olives
1/4 cup green chiles — chopped
— Pie crust: —– 1 cup all-purpose flour
2 tablespoons cornmeal
1/3 cup bacon fat — or shortening
1. Fry bacon until crisp; break into large pieces.
2. Chill 1/3 cup bacon drippings until firm to use for crust, or use
vegetable shortening instead. 3. Brown ground beef in large skillet, drain well. Stir in corn,
green pepper, onion, corn meal, oregano, chili powder, 1/2 teaspoon salt, pepper, tomato sauce and half the mild green chiles. Keep warm while preparing pie crust. 4. CRUST: Combine 1 cup flour and 2 tablespoons cornmeal. Cut in
bacon drippings with two knives or pastry blender until mixture is the size of small peas. Sprinkle 3-4 tablespoons water over mixture; stir with fork until dough holds together. Form into a ball and flatten to 1/2 inch thick. Keep edges smooth. Roll out on a floured surface to a diameter 1-1/2 inch larger than inverted 9-inch pie plate. Fit into pie plate and fold edges to form a rim, then flute edges. 5. Place the ground beef mixture into pie crust. Bake in preheated
425-degree oven for 25 minutes. 6. Combine egg, milk, 1/2 teaspoon salt, dry mustard, Worcestershire
sauce, half the sliced olives, 2 tablespoons mild green chiles and shredded cheese. Spread on top of beef mixture. Top with bacon and remaining olives. Bake for 5 minutes or until cheese is melted and bubbly. Let stand 10 minutes before slicing.