Mexican Sombrero Pie
From chefmeow 15 years ago
- 65 minutes to make
- Serves 8
MEXICAN SOMBRERO PIE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Howell Estate in Longview Texas in 1994.
Ingredients
- 1-1/3 cup flour shopping list
- 1/4 cup yellow cornmeal shopping list
- 1/2 teaspoon salt shopping list
- 1/2 cup shortening shopping list
- 1/4 cup cold water shopping list
- Filling: shopping list
- 1 pound lean ground beef shopping list
- 4 ounce jar pimentos chopped drained and blotted dry shopping list
- 4 ounces chopped green chilies drained and blotted dry shopping list
- 3 tablespoons onion flakes shopping list
- 2 teaspoons beef soup mix shopping list
- 2 tablespoons chili powder shopping list
- 1/2 teaspoon bail shopping list
- 1/4 teaspoon cayenne pepper shopping list
- 1/8 teaspoon garlic powder shopping list
- 16 ounce can whole tomatoes cut up shopping list
- Topping: shopping list
- 1-1/2 cups grated cheddar cheese shopping list
- 3 eggs slightly beaten shopping list
- 1-1/2 cups half and half shopping list
- 1/2 teaspoon salt shopping list
- Shredded lettuce and chopped tomato for garnish shopping list
How to make it
- Combine flour, cornmeal, salt, shortening and cold water then mix into a dough.
- Roll into pie plate and chill 1 hour.
- Brown meat and add remaining filling ingredients and allow to simmer 20 minutes.
- In chilled pie shell place a layer of cheese then the beef mixture.
- Combine eggs, salt and half and half then pour over beef mixture.
- Sprinkle with a little grated cheddar cheese then bake at 350 for 45 minutes.
- Let stand 10 minutes then garnish with shredded lettuce and tomato.
People Who Like This Dish 1
- gecko Cleveland, OH
- chefmeow Garland, TX
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