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Tuesday, July 8, 2014

Something Corny About This Pie

Janet Groene's
Mexicali Meat Pie
    The meat mixture can be prepared a day or two ahead and refrigerated. It forms the
“crust” of this high-protein  “pie”.

2 hard-cooked eggs
Heaping tablespoon of cornmeal or rolled oats
1 pound 80% lean ground beef
1 teaspoon dried, crumbled oregano
Medium onion, finely chopped
1/3 cup chopped, stuffed olives
1/4 cup brine from olives
15-ounce can cream style corn
2 eggs
½ teaspoon ground cumin
Freshly ground black pepper (optional)
    Set the oven to 375 degrees. Mash eggs in a bowl and mix in ground beef, cornmeal,
oregano,  onion, olives and brine. Press evenly into bottom and sides of a 9-inch pie plate. Whisk eggs, cumin and corn and empty into the “pie shell”. Sprinkle with pepper if you wish. Bake 45-55 minutes until meat mixture is done through and corn custard is set. Let stand 5 minutes, then cut in wedges. Makes 6 to 8 portions.

See Janet Groene's RV-ready recipes including a galley-easy Campground Potluck Recipe of the Week at

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