SOMBRERO PIE

SOMBRERO PIE

1 lb. ground beef
1 lg. onion, sliced
2 1/2 c. tomato juice
1 (10 oz.) pkg. frozen corn or you can use a 12 oz. can of whole corn
1 pkg. Taco seasoning mix
1 tsp. salt
1/4 tsp. pepper
Cornmeal Pastry (below)

In large skillet, cook and stir meat and onion until meat is brown and onion is tender. Drain off fat. Stir in remaining ingredients except pastry. Heat to boiling; reduce heat and simmer 10 minutes, stirring occasionally. Heat oven to 400 degrees. Prepare pastry. Pour meat mixture into ungreased baking dish 11 1/2 x 7 1/2 x 1 1/2 inches. Cover with pastry; seal to edges of baking dish. Bake 30 to 35 minutes. 4 to 6 servings.

--CORNMEAL PASTRY:--
1 c. sifted flour (if using self-rising flour, omit salt)
1/4 c. cornmeal
1/2 tsp. salt
1/3 c. plus 1 tbsp. shortening
3 tbsp. cold water

Measure flour, cornmeal and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened. Gather into a ball; roll into rectangle, 12 x 8 inches, on lightly floured cloth covered board. Fold lengthwise in half; cut slits in the center along the folded edges. Put on top of meat mixture as mentioned above