Mexican Pie

Name: Mexican Pie
Ingredients: 1/4 c. shortening; 1 large onion, finely chopped; 1 zucchini, chopped; 2 c. leftover roast; 1 small can chopped green chilies; 1 (16 oz.) can kidney beans, drained; 2 c. corn; 1 (8 oz.) can tomato sauce; 1 c. chopped ripe olives; 1 tsp. chili powder; 2 c. cold water; 3/4 c. yellow cornmeal; 1/2 tsp. salt

13 ingredients

9 steps

Ingredients

1/4 c. shortening
1 large onion, finely chopped
1 zucchini, chopped
2 c. leftover roast
1 small can chopped green chilies
1 (16 oz.) can kidney beans, drained
2 c. corn
1 (8 oz.) can tomato sauce
1 c. chopped ripe olives
1 tsp. chili powder
2 c. cold water
3/4 c. yellow cornmeal
1/2 tsp. salt

Directions

1

In a large frying pan, melt the shortening.
2

In it, saute the onion; stir in zucchini.
3

Saute for 3 to 4 minutes, then add the roast, chilies, beans, corn, tomato sauce, olives and chili powder. Mix all together.
4

In another saucepan, stir together the cold water, cornmeal and salt and cook until thick.
5

Stir in 1 tablespoon of shortening.
6

Spread cornmeal mixture over top of meat mixture and sprinkle with paprika.
7

Bake at 375° for 1 hour.
8

Let stand for 5 to 10 minutes before serving.
9

Makes 6 servings.