Back when the Brady Bunch wasn't a rerun and families still gathered around a table around 6PM and Mom actually cooked, dishes like this were placed in the center of the table at least once a week. The ultimate 70's casserole, this is tried and true bell bottom food!

Ingredients

6 serv.

unbaked pie shells↗1
(9 inch), thawed if frozen
egg↗1
lean ground beef↗1 lb
mexicorn1
(7 ounce) can, drained
saltine crumbs↗1⁄2 cup
chili sauce↗1⁄2 cup
(cocktail will work in a pinch)
chili pepper flakes↗2 tablespoons
(some like it hot...)
instant minced onion1 tablespoon
oregano↗1⁄2 teaspoon
black olives, sliced↗6
(optional)
bacon, fried crisp and crumbled↗6
(optional)
Topping
egg, slightly beaten↗1
milk↗2 tablespoons
salt↗1⁄2 teaspoon
teaspoon dry mustard1⁄2
teaspoon Worcestershire sauce↗1⁄2
cup shredded cheddar cheese↗1

Step-by-step instructions

1
Preheat oven to 425 degrees.
2
Beat the egg slightly in a mixing bowl. Add ground beef, corn, cracker crumbs, chili sauce, pepper flakes, onion, and oregano. Mix well. Press mixture firmly into the pastry-lined pie plate. Bake for 20-25 minutes.
3
Mix together in a bowl the topping ingredients. Spread on the filling. Top with olives and bacon.
4
Bake an additional 5 minutes or until the cheese melts.
5
Let stand 10 minutes before serving.

Source: food.com

Original recipe ↗

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