Sombrero Pie Recipe

Ingredients:

• 1 lb. ground beef
• 1 lg. onion, sliced
• 2 1/2 c. tomato juice
• 1 (10 oz.) pkg. frozen corn or you can use a 12 oz. can of whole corn
• 1 pkg. of El Paso Taco seasoning mix
• 1 tsp. salt
• 1/4 tsp. pepper
• Cornmeal Pastry (below)

Directions:

In large skillet, cook and stir meat and onion until meat is brown and onion is tender. Drain off fat. Stir in remaining ingredients except pastry. Heat to boiling; reduce heat and simmer 10 minutes, stirring occasionally. Heat oven to 400 degrees. Prepare pastry. Pour meat mixture into ungreased baking dish 11 1/2 x 7 1/2 x 1 1/2 inches. Cover with pastry; seal to edges of baking dish. Bake 30 to 35 minutes. 4 to 6 servings.

Cornmeal Pastry:

• 1 c. sifted flour (if using self-rising flour, omit salt)
• 1/4 c. cornmeal
• 1/2 tsp. salt
• 1/3 c. plus 1 tbsp. shortening
• 3 tbsp. cold water

Directions:

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 x 8 inches, on lightly floured cloth covered board. Fold lengthwise in half; cut slits in the center along the folded edges. Put on top of meat mixture as mentioned above.