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Sombrero Pie

March 18, 2011


1/2 pound ground beef
1/2 pound ground lean pork
1 large onion, sliced
2 1/2 cups tomato juice
1 package (10 ounces) frozen corn (1 3/4 cups)
1 to 2 tablespoons chili powder
1 teaspoon salt
1/4 teaspoon 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. Heat oven to 400°. Prepare pastry. Pour meat mixture into ungreased baking dish, 11 1/2 x 7 1/2 x 1/12 inches. Cover with pastry; seal to edges of baking dish. Bake 30 to 35 minutes.

Makes 4 to 6 servings.

Cornmeal Pastry


1 cup Gold Medal Flour*
1/4 cup cornmeal
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
3 tablespoons 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 length-wise in half; cut slits on folded edge.

*If using self-rising flour, omit salt.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

3 Comments leave one →
  1. March 18, 2011 2:47 pm

    I can’t tell if this is erupting, or if it has a festering wound.

  2. March 28, 2017 6:53 pm

    Reblogged this on Our Cocooning World and commented:
    Nice crust recipe.

  3. fred permalink
    February 19, 2022 11:42 am

    My mom used to make this all the time. She had the whole set of cards and this was one of my favs!

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