Prep Time 1 Hr
Cook Time 1 Hr
Servings 6 to 8
Difficulty Moderate

Ingredients

  • CRUST
  • 1 2/3 cups all-purpose flour
  • 1/3 cup plain yellow cornmeal
  • 1 tsp. salt
  • 1/3 cup shredded Cheddar cheese
  • 3/4 cup Crisco® All-Vegetable Shortening
  • 3/4 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 5 to 7 tbsps. cold water
  • FILLING
  • 1 tbsp. Crisco® Pure Vegetable Oil
  • 1 tbsp. Crisco® Pure Canola Oil
  • 1 lb. lean boneless beef chuck roast
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1 (14 1/2 oz.) can Mexican style stewed tomatoes
  • 1 (8 1/2 oz.) can whole kernel corn
  • 1 (4 oz.) can sliced mushrooms
  • 1/2 cup water
  • 1/3 cup tomato paste
  • 2 tsps. sugar
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/8 tsp. crushed red pepper
  • 1/3 cup sliced black olives
  • GLAZE AND TOPPING
  • 1 large egg
  • 1/4 tsp. salt
  • 1/3 cup shredded cheddar cheese

Directions

  • Step 2

    COMBINE flour, cornmeal and salt in a food processor. Pulse in cheese and shortening. Or use large mixing bowl and cut in with pastry blender or 2 knives. Add ice water, 1 tablespoon at a time, as needed, mixing just until moist enough to hold together.

  • Step 3

    ROLL out half the dough. If needed, chill dough for ease in handling. Place in 9-inch pie plate pressing to fit without stretching. Trim even with pie plate.

  • Step 5

    HEAT oven to 400º F.

  • Step 6

    HEAT oil in large skillet over medium-high heat. Add beef and cook until browned evenly. Add green pepper and onion. Cook until tender. Add tomatoes with liquid, corn, mushrooms, water, tomato paste, sugar, chili powder, cumin, salt and red pepper. Bring to a boil. Cover. Reduce heat and simmer 15 minutes, stirring occasionally.

  • Step 7

    REMOVE from heat. Stir in olives. Spoon hot filling into unbaked pie crust. Moisten pastry edge with water.

  • Step 8

    ROLL out dough for top crust. Place onto filled pie. Trim 1/2-inch beyond edge. Fold top crust edge under bottom crust edge. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.

  • Step 10

    BEAT egg with salt in a small bowl. Brush lightly over top crust.

  • Step 11

    BAKE 30 to 35 minutes or until crust is golden brown. Remove from oven. Sprinkle with cheese. Let stand 10 minutes before cutting and serving.

Serving size
(1 slice, 1/6 of pie)

  • Calories 720
  • Calories from Fat440g
  • Total Fat 49g
  • Saturated Fat 16g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 105mg
  • Sodium 1290mg
  • Potassium 0mg
  • Total Carbohydrates 47g
  • Dietary Fiber 5g
  • Sugars 8g
  • Protein 23g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet