Mexicali Meat Pie - cooking recipe

Ingredients

6 slices bacon
1 lb lean ground beef
1 (8 ounce) can whole kernel corn, drained
1/2 cup finely chopped green bell peppers or 1/2 cup red bell pepper
1/2 cup finely chopped onion
1/4 cup cornmeal
1/2 teaspoon oregano
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1 (8 ounce) can tomato sauce
1 egg
1/4 cup milk
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1 1/2 cups shreadded cheddar cheese
8 stuffed green olives, sliced
PIE CRUST
1 cup flour
2 tablespoons cornmeal
1/2 cup firm bacon drippings or 1/2 cup shortening
3 -4 tablespoons ice water

Preparation

Preheat Oven to 425 degrees.
Fry the bacon until it is crisp and break it into pieces.
Put 1/2 cup of the bacon drippings in freezer and chill until firm.
Brown the ground beef in a large skillet until it is brown.
Drain off any grease.
Add corn, bell pepper, onion, corn meal, oregano, chili powder, 1/2 teaspoon salt, pepper and the tomato sauce.
Allow meat mixture to cool while you prepare the pie crust.
PIE CRUST:
Combine the flour and cornmeal.
Cut in the bacon drippings or shortening until the mixture is the size of small peas.
Add the ice water a little at a time while stirring with a fork until the dough holds together.
Roll into a ball and flatten to 1/2 inch.
Roll out on a floured surface and place in a 9 inch pie plate.
Flute the edge.
Pour the meat mixture into the prepared pie crust.
Bake in a 425 degree oven for 25 minutes.
While pie is baking, prepare topping.
TOPPING:
Combine egg, milk, 1/2 teaspoon salt, mustard, Worchestershire Sauce and cheese.
Spread on the pie.
Top with crumbled bacon and sliced olives.
Put back in oven for 5 minutes or until the cheese melts.
Remove from the oven and let it stand for 10 minutes before serving.