Mexican Sombrero Pie

1 1/3 c Flour

1/4 c Yellow corn meal

1/2 ts Salt

1/2 c Shortening

1/4 c Cold water (8tbsp)

Mix into a dough. Roll into pie plate and chill for 1 hour. 1 lb lean ground beef 1 jar (4oz) pimento, chopped, drained, and blotted

dry 1 can (4oz) chopped green chilies, drained and blotted dry 3 tbsp onion flakes 2 tsp beef soup mix (ie oxo, bovril, boullion powder)(1 packet) 1-2 tbsp chili powder 1/2 tsp basil 1/4 tsp pepper 1/8 1/4 tsp cayenne 1/8 tsp garlic powder 1 can (16oz) whole tomatoes, cut up Brown meat and add the rest of the ingredients. Allow to simmer 15-20 minutes for spices to mingle. 1 1/2 cup cheddar cheese, grated 3 eggs, slightly beaten 1 1/2 cups half

and half 1/2 tsp salt Shredded lettuce, chopped tomato (garnish) In chilled pie shell, place a layer of cheese, then the beef mixture. Combine the eggs, salt, and half and half. Pour over the beef mixture. Sprinkle with a little grated cheddar cheese and then bake at 350 F for 45 minutes. Let stand 10 minutes. Garnish with shredded lettuce and tomato. Makes 10 servings. Origin: Watkins Pie Plate, 1983. Shared by: Sharon Stevens