Cornmeal Sombrero Pie

• 1/2 pound ground beef
• 1/2 pound ground pork
• 1 large onion, sliced
• 2-1/2 cups tomato juice
• 1 package (10 ounces) frozen corn
• 1 to 2 tablespoons chili powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup all-purpose flour
• 1/4 cup cornmeal
• 1/2 teaspoon salt
• 1/3 cup plus 1 tablespoon shortening
• 3 tablespoons cold water

1. In a skillet, cook beef, pork and onion over medium heat until meat is no longer pink; drain. Stir in the tomato juice, corn, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Pour into a greased 11x7-in. baking dish.
2. In a bowl, combine the flour, cornmeal and salt. Cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out into a 12x8-in. rectangle; place over the meat mixture. Bake at 400u0b0 for 30-35 minutes or until golden brown.

ground beef, ground pork, onion, tomato juice, corn, chili powder, salt, pepper, flour, cornmeal, salt, shortening, cold water

Taken from www.tasteofhome.com/recipes/cornmeal-sombrero-pie/ (may not work)