Phil S. Bury's Mexicali Meat Pie Recipe

Name: Phil S. Bury's Mexicali Meat Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 unbaked pastry shell (8-inch or 9-inch); 1 egg; 1 lb lean ground beef; 1 (7 ounce) can mexicorn, drained; ½ cup soda cracker crumbs; ½ cup sweet chili sauce; 2 tablespoons sweet bell chili pepper flakes; 1 tablespoon minced onion; ½ teaspoon oregano; cumin, to taste,optional; 4 stuffed green olives, sliced; 6 slices crisp bacon, if desired; 1 egg, slightly beaten; 2 tablespoons milk; ½ teaspoon salt; ½ teaspoon mustard powder; ½ teaspoon Worcestershire sauce; 1 cup cheddar cheese, shredded

Servings: persons

1 unbaked pastry shell (8-inch or 9-inch)
1 egg
1 lb lean ground beef
1 (7 ounce) can mexicorn, drained
½ cup soda cracker crumbs
½ cup sweet chili sauce
2 tablespoons sweet bell chili pepper flakes
1 tablespoon minced onion
½ teaspoon oregano
cumin, to taste,optional
4 stuffed green olives, sliced
6 slices crisp bacon, if desired
1 egg, slightly beaten
2 tablespoons milk
½ teaspoon salt
½ teaspoon mustard powder
½ teaspoon Worcestershire sauce
1 cup cheddar cheese, shredded

1
---To Make The Filling---.
2
Beat the egg slightly in a mixing bowl.
3
Add the ground beef, corn, cracker crumbs, chili sauce, sweet pepper flakes, onion, oregano, and cumin; mix well.
4
Press the meat mixture firmly into a pastry-lined pie pan.
5
Bake at 425F for 20-25 minutes.
6
---To Make The Topping---.
7
While the filling is baking, mix the topping ingredients.
8
When the filling is baked, spread the mixture on top of the baked filling; top with sliced olives and crumbled bacon, if desired.
9
Bake for an additional 5 minutes or until cheese melts.
10
Let the pie stand for about 10 minutes before slicing into wedges and serving.

749

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 unbaked pastry shell (8-inch or 9-inch), 1 egg, 1 lb lean ground beef, 1 (7 ounce) can mexicorn, drained, and more.

Yes, Phil S. Bury's Mexicali Meat Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Phil S. Bury's Mexicali Meat Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions