Mexican Pie - cooking recipe

Ingredients

1/4 c. shortening
1 large onion, finely chopped
1 zucchini, chopped
2 c. leftover roast
1 small can chopped green chilies
1 (16 oz.) can kidney beans, drained
2 c. corn
1 (8 oz.) can tomato sauce
1 c. chopped ripe olives
1 tsp. chili powder
2 c. cold water
3/4 c. yellow cornmeal
1/2 tsp. salt

Preparation

In a large frying pan, melt the shortening.
In it, saute the onion; stir in zucchini.
Saute for 3 to 4 minutes, then add the roast, chilies, beans, corn, tomato sauce, olives and chili powder. Mix all together.
In another saucepan, stir together the cold water, cornmeal and salt and cook until thick.
Stir in 1 tablespoon of shortening.
Spread cornmeal mixture over top of meat mixture and sprinkle with paprika.
Bake at 375\u00b0 for 1 hour.
Let stand for 5 to 10 minutes before serving.
Makes 6 servings.