6 sl Bacon 1 lb Ground beef 1 c Whole kernel corn, fresh OR -frozen OR canned 1/4 c Chopped green chile 3 Green onions, chopped 1/4 c Cornmeal 1/4 ts Oregano 1 ts Ground pure hot red chile 1 ts Salt Freshly ground black pepper 1/4 ts Ground comino 8 oz Tomato sauce Cornmeal Piecrust (recipe -follows) 1 Egg 1/4 c Evaporated milk 1/2 ts Dry mustard 2 c Grated Monterey Jack cheese 4 Stuffed olives, sliced 1. Fry bacon until crisp; break into large pieces. Set side. Chill bacon drippings until firm for use in the crust. 2. Brown ground beef in a large skillet; drain off fat. Stir in next 10 ingredients. Reserve egg, evaporated milk, etc. for the top crust. 3. Prepare the piecrust, and use it to line a 9-inch pie pan. Place meat mixture in the pan. Bake at 425 degrees F for 25 minutes. 4. Meanwhile, combine egg, evaporated milk, mustard and cheese. Spread on top of the pie and decorate with the reserved bacon pieces and the sliced olives. Bake for 5 minutes longer, or until cheese meltes. Let stand for 10 minutes, or until firm, before serving. CORNMEAL PIECRUST (1 crust for 9-inch pie): 1 cup all purpose flour 2 Tbsp cornmeal 1/3 cup firm bacon rippings OR other shortening 3 4 Tbsp cold water 1. Combine flour and cornmeal, then cut in bacon drippings. When mixture is granular, add the water, in small quantities to insure a flaky crust, until pastry is mixed. 2. Roll out on a floured surface to a circle 1 1/2 times larger than the inverted 9-inch pie pan. Fit pastry into pan and form a fluted edge all around. Maximum recommended freezer storage: 2 months. Makes 6 servings. From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New York. 1980. ISBN 0-517-539861 Shared by: Karin Brewer, Cooking Echo, 3/93
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