Instructions: Fry bacon until crisp; break into large pieces. Brown ground beef in large skillet, drain well. Stir in corn, green pepper, onion, corn meal, oregano, chili powder, 1/2 teaspoon salt, pepper, tomato sauce and half the mild green chilies. Keep warm while preparing pie crust.

CRUST: Combine 1 cup flour and 2 tablespoons cornmeal. Cut in bacon drippings with two knives or pastry blender until mixture is the size of small peas.

Sprinkle 3-4 tablespoons water over mixture; stir with fork until dough holds together. Form into a ball and flatten to 1/2 inch thick. Keep edges smooth.

Roll out on a floured surface to a diameter 1 1/2 inch larger than inverted 9 inch pie plate. Fit into pie plate and fold edges to form a rim, then flute edges. Place the ground beef mixture into pie crust. Bake in preheated 425-degree oven for 25 minutes.

Combine egg, milk, 1/2 teaspoon salt, dry mustard, Worcestershire sauce, half the sliced olives, 2 tablespoons mild green chilies and shredded cheese. Spread on top of beef mixture. Top with bacon and remaining olives. Bake for 5 minutes or until cheese is melted and bubbly. Let stand 10 minutes before slicing.

To freeze for later use: Place ground beef mixture into pie crust, spread egg mixture over beef mixture, and top with bacon & remaining olives.

Spread cheese over top, then cover and label. Freeze for up to three months. To use, thaw overnight in refrigerator, then bake at 425 degrees F for 25 - 30 minutes. Let stand 10 minutes before slicing.

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