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Categories:
pastry shell egg lean ground beef Mexicorn soda cracker crumbs sweet chili sauce sweet bell chili pepper onion oregano cumin green olives bacon egg milk salt mustard powder Worcestershire sauce Cheddar cheese
Viewed: 4 - Published at: 5 years agoIngredients
- 1 unbaked pastry shell (8-inch or 9-inch)
- 1 egg
- 1 lb lean ground beef
- 1 (7 ounce) can mexicorn, drained
- 12 cup soda cracker crumbs
- 12 cup sweet chili sauce
- 2 tablespoons sweet bell chili pepper flakes
- 1 tablespoon minced onion
- 12 teaspoon oregano
- cumin, to taste,optional
- 4 stuffed green olives, sliced
- 6 slices crisp bacon, if desired
- 1 egg, slightly beaten
- 2 tablespoons milk
- 12 teaspoon salt
- 12 teaspoon mustard powder
- 12 teaspoon Worcestershire sauce
- 1 cup cheddar cheese, shredded
Method
- ---To Make The Filling---.
- Beat the egg slightly in a mixing bowl.
- Add the ground beef, corn, cracker crumbs, chili sauce, sweet pepper flakes, onion, oregano, and cumin; mix well.
- Press the meat mixture firmly into a pastry-lined pie pan.
- Bake at 425F for 20-25 minutes.
- ---To Make The Topping---.
- While the filling is baking, mix the topping ingredients.
- When the filling is baked, spread the mixture on top of the baked filling; top with sliced olives and crumbled bacon, if desired.
- Bake for an additional 5 minutes or until cheese melts.
- Let the pie stand for about 10 minutes before slicing into wedges and serving.
