Mexicali Meat Pie

• 1 (9 inch) unbaked pie shells, thawed if frozen
• 1 egg
• 1 lb lean ground beef
• 1 (7 ounce) can mexicorn, drained
• 1/2 cup saltine crumbs
• 1/2 cup chili sauce (cocktail will work in a pinch)
• 2 tablespoons chili pepper flakes (some like it hot...)
• 1 tablespoon instant minced onion
• 1/2 teaspoon oregano
• 6 black olives, sliced (optional)
• 6 slices bacon, fried crisp and crumbled (optional)
• Topping
• 1 egg, slightly beaten
• 2 tablespoons milk
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/2 teaspoon Worcestershire sauce
• 1 cup shredded cheddar cheese

1. Preheat oven to 425 degrees.
2. Beat the egg slightly in a mixing bowl. Add ground beef, corn, cracker crumbs, chili sauce, pepper flakes, onion, and oregano. Mix well. Press mixture firmly into the pastry-lined pie plate. Bake for 20-25 minutes.
3. Mix together in a bowl the topping ingredients. Spread on the filling. Top with olives and bacon.
4. Bake an additional 5 minutes or until the cheese melts.
5. Let stand 10 minutes before serving.

egg, lean ground beef, mexicorn, saltine crumbs, chili sauce, chili pepper, onion, oregano, black olives, bacon, topping, egg, milk, salt, dry mustard, worcestershire sauce, cheddar cheese

Taken from www.food.com/recipe/mexicali-meat-pie-140190 (may not work)