Categories: Pies, Mexican, Beef 
      Yield: 10 servings 
  
  1 1/3 c  Flour                             1/2 c  Shortening 
    1/4 c  Yellow corn meal                  1/4 c  Cold water (8tbsp) 
    1/2 ts Salt                            
  
  Mix into a dough.  Roll into pie plate and chill for 1 hour. 
   
  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 soup mix (ie oxo, bovril, boullion powder)(1 packet) 1-2 
  tbsp chili powder 1/2 tsp basil 1/4 tsp pepper 1/8 1/4 tsp cayenne 1/8 tsp 
  garlic powder 1 can (16oz) whole tomatoes, cut up 
   
  Brown meat and add the rest of the ingredients.  Allow to simmer 15-20 
  minutes for spices to mingle. 
   
  1 1/2 cup cheddar cheese, grated 3 eggs, slightly beaten 1 1/2 cups half 
  and half 1/2 tsp salt Shredded lettuce, chopped tomato (garnish) 
   
  In chilled pie shell, place a layer of cheese, then the beef mixture. 
  Combine the eggs, salt, and half and half. Pour over the beef mixture. 
  Sprinkle with a little grated cheddar cheese and then bake at 350 F for 45 
  minutes.  Let stand 10 minutes. Garnish with shredded lettuce and tomato. 
  Makes 10 servings. 
   
  Origin:  Watkins Pie Plate, 1983. Shared by: Sharon Stevens