Ingredients

• 6 slices bacon
• 1 lb lean ground beef
• 1 (8 ounce) can whole kernel corn, drained
• 1/2 cup finely chopped green bell peppers or 1/2 cup red bell pepper
• 1/2 cup finely chopped onion
• 1/4 cup cornmeal
• 1/2 teaspoon oregano
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 (8 ounce) can tomato sauce
• 1 egg
• 1/4 cup milk
• 1/2 teaspoon dry mustard
• 1/2 teaspoon Worcestershire sauce
• 1 1/2 cups shreadded cheddar cheese
• 8 stuffed green olives, sliced
• 1 cup flour
• 2 tablespoons cornmeal
• 1/2 cup firm bacon drippings or 1/2 cup shortening
• 3 -4 tablespoons ice water

Instructions

1. Preheat Oven to 425 degrees.

2. Fry the bacon until it is crisp and break it into pieces.

3. Put 1/2 cup of the bacon drippings in freezer and chill until firm.

4. Brown the ground beef in a large skillet until it is brown.

5. Drain off any grease.

6. Add corn, bell pepper, onion, corn meal, oregano, chili powder, 1/2 teaspoon salt, pepper and the tomato sauce.

7. Allow meat mixture to cool while you prepare the pie crust.

8. PIE CRUST:.

9. Combine the flour and cornmeal.

10. Cut in the bacon drippings or shortening until the mixture is the size of small peas.

11. Add the ice water a little at a time while stirring with a fork until the dough holds together.

12. Roll into a ball and flatten to 1/2 inch.

13. Roll out on a floured surface and place in a 9 inch pie plate.

14. Flute the edge.

15. Pour the meat mixture into the prepared pie crust.

16. Bake in a 425 degree oven for 25 minutes.

17. While pie is baking, prepare topping.

18. TOPPING:.

19. Combine egg, milk, 1/2 teaspoon salt, mustard, Worchestershire Sauce and cheese.

20. Spread on the pie.

21. Top with crumbled bacon and sliced olives.

22. Put back in oven for 5 minutes or until the cheese melts.

23. Remove from the oven and let it stand for 10 minutes before serving.