Marge L. wrote in search of this 1976 recipe, saying it was the perfect dish to make ahead and freeze, saving to give as a housewarming, or, new-baby-in-the-house gift when needed. Simple to make, the pie has a filling of taco-seasoned ground beef, sweet peppers, tomatoes, onions and cheese.
Makes One, eight-inch pie
- 1 lb ground beef
- 1 medium green pepper, chopped (about 1 cup)
- ¼ cup chopped onion
- 1 can (16 oz) canned tomatoes, cut up
- 1 pkg taco seasoning mix
- ½ cup shredded cheddar cheese
- 1 ½ cups enriched, self-rising flour
- 1 cup enriched, self-rising cornmeal
- ½ cup shortening
- 2 eggs beaten
- To make filling: Brown beef. Pour off and discard fat. Set aside. Place peppers, onions, tomatoes and seasoning to pan and heat until soft; 15 minutes. Combine meat and vegetables. Cool.
- While cooling, make crust: Stir together flour and cornmeal. Cut in shortening until mixture resembles coarse crumbs. Dilute eggs with enough water to measure 2/3 cup. Stir liquid into flour. Mix until thoroughly combined. Gather dough into ball; divide in half. Roll one portion on lightly-floured surface to 1/8-inch circle about 11-inches across. Fit loosely into 9-inch pan. Spoon taco filling into a shell; sprinkle with cheese. Roll out remaining dough. Arrange over filling. Trim; flute. Bake at 400 degrees for 22 to 25 minutes.