This recipe is a combination of ideas from several sources. One could add a bit of kick to it with some hot chili flakes or jalapeno, but I mixed it to a flavor that even the smallest sombrero lover would appreciate. A little like chicken pot pie, but a lot different! It tasted even better the second day re-heated, when the juices were absorbed a bit more.
For pastry ( two round shells - top and bottom):
- 1 ½ cups flour
- ½ cup cornmeal
- 2/3 cups shortening or lard
- 4 Tbsp cold water
- 1 egg, beaten with fork, for eggwash
- ¾ lb lean ground beef
- 1 onion, chopped
- ½ green pepper chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili
- ½ tsp salt
- 1 (14oz/ 398 ml) can stewed tomatoes
- 1 (341ml) whole kernel corn
- 1 (14oz) can refried beans
- 2 cups shredded cheddar cheese
- Brown meat in skillet, cooking and stirring until pink is gone. Add onions, pepper and garlic and continue cooking until vegetables are soft. Add spices, tomatoes and corn. Continue cooking for about 10- 15 minutes. Stir in 1/3 of the can of refried beans.
- For pastry, cut shortening into dry ingredients. Add water and stir with fork until well combined. Shape into ball. Divide in half. On floured surface, shape into circle and roll out in circular shape, large enough to cover bottom and come all the way up sides of a deep dish pie plate. Roll up with rolling pin and line pie plate.
- Brush pastry with some of the eggwash to seal and line bottom with 2/3 can of refried beans. Layer with 1 cup cheese, meat mixture and second cup of cheese.
- Roll out second pie pastry and cut a plus sign in the center.
- Transfer to cover the filled pie, flute edges and roll back the four corners in the center cuts. Brush with leftover egg wash.
- Bake at 400 F for 15 minutes, then turn down to 350F and bake another 45 minutes or until golden brown in color and center bubbles. Let stand for 15 minutes before serving.
Serve with sour cream, salsa and guacamole and/or a large salad of mixed greens, sliced tomatoes, avocado and sweet pepper. Serves 6 - 8
This is a great make-ahead dinner to freeze. You could also fill 2 regular pie plates (instead of one deep-dish) by just changing the meat portion to 1 pound and doubling the pie pastry. You could use purchased pie pastry. Freeze unbaked pie and do not thaw to bake. Bake frozen pie a little longer, until center bubbles.