Mexicali Meat Pie - cooking recipe

Ingredients

1 (9 inch) unbaked pie shells, thawed if frozen
1 egg
1 lb lean ground beef
1 (7 ounce) can mexicorn, drained
1/2 cup saltine crumbs
1/2 cup chili sauce (cocktail will work in a pinch)
2 tablespoons chili pepper flakes (some like it hot...)
1 tablespoon instant minced onion
1/2 teaspoon oregano
6 black olives, sliced (optional)
6 slices bacon, fried crisp and crumbled (optional)
Topping
1 egg, slightly beaten
2 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1 cup shredded cheddar cheese

Preparation

Preheat oven to 425 degrees.
Beat the egg slightly in a mixing bowl. Add ground beef, corn, cracker crumbs, chili sauce, pepper flakes, onion, and oregano. Mix well. Press mixture firmly into the pastry-lined pie plate. Bake for 20-25 minutes.
Mix together in a bowl the topping ingredients. Spread on the filling. Top with olives and bacon.
Bake an additional 5 minutes or until the cheese melts.
Let stand 10 minutes before serving.