Mexicali Pie

2 C White Lily Self-Rising Buttermilk Cornmeal Mix

1/2 C vegetable shortening

4 T ice cold water

2 medium-size onions, chopped

1/2 green pepper, chopped

1 lb. ground beef, browned and drained

1 can (16 oz.) chili beans, undrained

1 can (12 oz.) Mexican corn, drained

3/4 C salsa or picante sauce

1/2 t cumin

3/4 C each grated sharp Cheddar cheese and Monterey Jack cheese

1 egg white

2 T milk

1/2 t Worcestershire sauce

1/2 t dry mustard

Sour cream

Preheat oven to 350 degrees F. Measure cornmeal mix into a mixing bowl and cut in shortening until like coarse crumbs. Sprinkle water, a tablespoon at a time, over the mixture, gently tossing with a fork until all is moistened. Press pastry over bottom and up sides of 11 x 7 inch baking dish. Set aside. Saute onions and green pepper in a small amount of oil until vegetables are tender. Combine onions, green pepper, ground beef, beans, corn, salsa and cumin and spread evenly over cornmeal crust. Bake 30 minutes and remove from oven. Mix cheeses, egg white, milk, Worcestershire sauce and dry mustard and spread over ground beef mixture. Return to oven and bake an additional 15 minutes or until crust is browned. Remove and let cool 15 minutes before serving. Makes 6 to 8 servings. Garnish with a dollop of sour cream.