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1/2 lb. ground beef
1/2 lb. ground lean pork
1 large onion, sliced
2 1/2 c. tomato juice
1 (10 oz.) pkg. frozen corn
(1 3/4 c.)
1 to 2 Tbsp. chili powder
1 tsp. salt
1/4 tsp. pepper

Cornmeal Pastry:
1 c. Gold Medal flour
1/4 c. cornmeal
1/2 tsp. salt
1/3 c. plus 1 Tbsp. shortening
3 Tbsp. cold water

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 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 and seal to edges of
baking dish. Bake 30 to 35 minutes. Makes 4 to 6 servings.
Mix pastry all together. Roll out on floured board and
cover Sombrero Pie.

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