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Ingredients

• 1-1/3 cup flour
• 1/4 cup yellow cornmeal
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1/4 cup cold water
• Filling:
• 1 pound lean ground beef
• 4 ounce jar pimentos chopped drained and blotted dry
• 4 ounces chopped green chilies drained and blotted dry
• 3 tablespoons onion flakes
• 2 teaspoons beef soup mix
• 2 tablespoons chili powder
• 1/2 teaspoon bail
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon garlic powder
• 16 ounce can whole tomatoes cut up
• Topping:
• 1-1/2 cups grated cheddar cheese
• 3 eggs slightly beaten
• 1-1/2 cups half and half
• 1/2 teaspoon salt
• Shredded lettuce and chopped tomato for garnish

Description

MEXICAN SOMBRERO PIE This Recipe Came From An Estate Sale. I Obtained It When I Purchased The Family Collection From The Howell Estate In Longview Texas In 1994.

Group Recipes