I’m getting a little tired of eating processed foods, so I decided to make our next dinner from scratch. I found this recipe among some recipe cards we purchased way back in 1971.
This sombrero pie is very good, but my lovely wife recommended I not add chili powder next time.
When I make it again, I will delete the chili powder but add green jalapeno sauce to my own serving.
1 pound ground beef
1 large onion, sliced
2 ½ cups tomato juice
1 package frozen corn (1 ¾ cups)
1 to 2 tablespoons chili
1 teaspoon salt
Cornmeal pastry (below)
In a large skillet, cook and drain the meat and oven until meat is brown and the onion is tender. Drain off the fat.
Stir in the remaining ingredients except pastry.
Heat to boiling; reduce heat and simmer 10 minutes.
Heat oven to 400°.
Pour meat mixture into ungreased baking dish, 11½x7½x1½ inches. Cover with pastry.
Bake 30 to 35 minutes.
4 to 6 servings.
1 cup Gold Medal flour (if using self-rising flour, omit salt.)
¼ cup cornmeal
½ teaspoon salt
⅓ cup plus 1 tablespoon shortening
3 tablespoons cold water
Measure flour, cornmeal and salt into bowl.
Cut in shortening thoroughly.
Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened.
Gather into a ball; roll into rectangle, 12×8 inches, on a lightly floured cloth-covered board.
Fold length-wise in half; cut slits on folded edge.
By the way, this recipe makes a lot. If you are a family of two, this will definitely last more than one day.