Sombrero Pie Recipes

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SOMBRERO PIE



Sombrero Pie image

My daughter recently bought me some vintage cookbooks. This recipe came from Betty Crocker's Dinner in a Dish, published in 1965.

Provided by loof751

Categories     Savory Pies

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

1/2 lb ground beef
1/2 lb ground pork
1 large onion
1 (20 ounce) can tomato juice
1 (12 ounce) can corn
2 tablespoons chili powder
1 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups flour
1/2 cup cornmeal
1 teaspoon salt
1/2 cup vegetable oil
3 tablespoons cold water

Steps:

  • Preheat oven to 400. Peel and slice the onion. Drain the corn.
  • Brown the meat and onion in a large skillet until meat is cooked through and onion is tender.
  • Stir in the tomato juice, corn, and seasonings. Simmer 10 minutes.
  • Pour the meat into a 11x7 baking dish.
  • In a large bowl, mix the flour, cornmeal and salt. Mix in oil until mixture looks like fine crumbs.
  • Add the water and blend until a soft dough forms (add a little more oil if necessary). Roll between 2 sheets of waxed paper into a 12x7 rectangle.
  • Peel off the top sheet of waxed paper. Place pastry on top of meat mixture, then peel of the second piece of waxed paper. Cut 4 slits near the center of the pastry.
  • Bake in 400 degree oven for 30-35 minutes.

Nutrition Facts : Calories 873.2, Fat 50.3, SaturatedFat 11.7, Cholesterol 91.9, Sodium 1693.1, Carbohydrate 75, Fiber 7, Sugar 10, Protein 35.1

CORNMEAL SOMBRERO PIE



Cornmeal Sombrero Pie image

I've been making this dish in winter instead of chili for the last 20 years. Although there's just the two of us, we rarely have much left over.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4-6 servings.

Number Of Ingredients 14

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
PASTRY:
1 cup all-purpose flour
1/4 cup cornmeal
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
3 tablespoons cold water

Steps:

  • 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., 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 400° for 30-35 minutes or until golden brown.

Nutrition Facts :

EL SOMBRERO CORNBREAD



El Sombrero Cornbread image

This moist, cheesy cornbread is easy to stir together and pop in the oven just before dinner. Vary the number of peppers to suit your taste. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Time 45m

Yield 9 servings.

Number Of Ingredients 9

1-1/2 cups cornmeal
3 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 can (14-3/4 ounces) cream-style corn
1 cup sour cream
1/2 cup canola oil
1-1/2 cups shredded cheddar cheese, divided
3 jalapeno peppers, seeded and finely chopped

Steps:

  • In a large bowl, combine the cornmeal, baking powder and salt. In another bowl, whisk the eggs, corn, sour cream and oil. Stir into dry ingredients just until moistened. Fold in 1 cup cheese and jalapenos., Transfer to a greased 9-in. square baking pan. Sprinkle with remaining cheese. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

Nutrition Facts : Calories 365 calories, Fat 24g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 535mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.

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