Recipe - Mexican Sombrero Pie

1 1/3 cup Flour
One fourth cup Yellow corn meal
One half teaspoon Salt
One half cup Shortening
One fourth cup Cold water (8tbsp)

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

1 pound 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) 12
tbsp chili powder One half tsp basil One fourth tsp pepper 1/8 One fourth 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 1520
minutes for spices to mingle.

1 One half cup cheddar cheese, grated 3 eggs, slightly beaten 1 One half cups half
and half One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini