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I was cleaning out one of my recipe boxes today and found a misfiled recipe I'd forgotten all about. It was given to me by a friend about forty years ago and quickly became a family favorite.
A nice thing about it is how adaptable it is to your particular tastes. The alternative ingredients are only limited by your imagination and the size of your pie shell.
Mexicali Pie
6 slices bacon, fried and crumbled
1 pound hamburger fried and drained
1 can whole kernel corn, drained
1/4 C. chopped green pepper
1/4 C. chopped onion
1/4 C. corn meal
1/2 t. oregano
1/4 t. chili powder
1/2 t. salt
1/8 t. black pepper
8 oz. can tomato sauce
1 egg, beaten
1/4 C. milk
1/2 t. Worcestershire sauce
1 and 1/2 C. shredded cheddar cheese
sliced pimiento olives
1 9" pie shell, unbaked
Dust the bottom of the pie shell with a little flour or corn meal. Mix the next ten ingredients with the tomato sauce.
I prefer to leave out the green pepper, onion and oregano and use 8 oz. of our favorite chunky salsa instead.
Put mixture in pie shell and pour the egg mixture over the top. Bake at 425 degrees for 25 minutes. Doesn't hurt to put tin foil on the rack underneath to catch any overflow.
Sprinkle with cheese and olives. Sometimes I use jalapenos. Bake five more minutes until the cheese melts.
Let stand ten minutes before slicing into pie pieces or throw caution to the wind and dig in with a spoon.
This is even better tasting heated up the second day.
I was cleaning out one of my recipe boxes today and found a misfiled recipe I'd forgotten all about. It was given to me by a friend about forty years ago and quickly became a family favorite.
A nice thing about it is how adaptable it is to your particular tastes. The alternative ingredients are only limited by your imagination and the size of your pie shell.
Mexicali Pie
6 slices bacon, fried and crumbled
1 pound hamburger fried and drained
1 can whole kernel corn, drained
1/4 C. chopped green pepper
1/4 C. chopped onion
1/4 C. corn meal
1/2 t. oregano
1/4 t. chili powder
1/2 t. salt
1/8 t. black pepper
8 oz. can tomato sauce
1 egg, beaten
1/4 C. milk
1/2 t. Worcestershire sauce
1 and 1/2 C. shredded cheddar cheese
sliced pimiento olives
1 9" pie shell, unbaked
Dust the bottom of the pie shell with a little flour or corn meal. Mix the next ten ingredients with the tomato sauce.
I prefer to leave out the green pepper, onion and oregano and use 8 oz. of our favorite chunky salsa instead.
Put mixture in pie shell and pour the egg mixture over the top. Bake at 425 degrees for 25 minutes. Doesn't hurt to put tin foil on the rack underneath to catch any overflow.
Sprinkle with cheese and olives. Sometimes I use jalapenos. Bake five more minutes until the cheese melts.
Let stand ten minutes before slicing into pie pieces or throw caution to the wind and dig in with a spoon.
This is even better tasting heated up the second day.
No. The top is covered with melted cheese. With a scattering of olives/jalapenos it is decorative.
Usually I just buy a Pillsbury pie shell to make it.
Sometimes I serve it with a side dish of sour cream which goes nice with it. Especially if you make it spicy which I do. Don't think my friend's tastes were spicy enough for us. I use the hot chili powder and sometimes cayenne pepper.
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