Shelly's Recipe

MEXICAN SOMBRERO PIE

Category: Casseroles - Beef

Crust
1 1/3 cup flour
1/4 cup yellow corn meal
1/2 tsp salt
1/2 cup shortening
1/ cup cold water (8 tbsp)

Mix into a dough. Roll into pie plate and chill for 1 hour.

Beef Mixture
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 boullion
1-2 tbsp chili powder
1/2 tsp basil
1/4 tsp pepper 1/8 to 1/4 tsp cayenne
1/8 tsp garlic powder
1 (16 oz) can whole tomatoes, cut up

Brown meat and add the rest of the ingredients. Allow to simmer 15-20 minutes for spices to mingle.

Egg Mixture
3 eggs, slightly beaten
1 1/2 cups half and half
1/2 tsp salt

1 1/2 cup cheddar cheese, grated
Garnish: Shredded lettuce, chopped tomato

Combine the eggs, salt, and half and half.

In chilled pie shell, place a layer of cheese, then the beef mixture. Pour egg mixture over the beef mixture. Sprinkle with a little grated cheddar cheese and bake at 350 for 45 minutes. Let stand 10 minutes. Garnish with shredded lettuce and tomato.