Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    bacon slices
   1      pound         lean ground beef
   1      cup           corn -- canned
     1/4  cup           green bell peppers -- finely chopped
     1/4  cup           onions -- finely chopped
     1/4  cup           cornmeal
     1/2  teaspoon      oregano
   1      teaspoon      chili powder
   1      teaspoon      salt
     1/8  teaspoon      black pepper
   8      ounces        tomato sauce
   1      large         egg
     1/4  cup           milk
     1/2  teaspoon      dry mustard
     1/2  teaspoon      worcestershire sauce
   1 1/2  cups          cheddar cheese -- shredded
     1/4  cup           sliced black olives
     1/4  cup           green chiles -- chopped
                        - -- pie crust: -----
   1      cup           all-purpose flour
   2      tablespoons   cornmeal
     1/3  cup           bacon fat -- or shortening

Preparation:

1. Fry bacon until crisp; break into large pieces. 2. Chill 1/3 cup bacon drippings until firm to use for crust, or use vegetable shortening instead. 3. 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 chiles. Keep warm while preparing pie crust. 4. 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. 5. Place the ground beef mixture into pie crust. Bake in preheated 425-degree oven for 25 minutes. 6. Combine egg, milk, 1/2 teaspoon salt, dry mustard, Worcestershire sauce, half the sliced olives, 2 tablespoons mild green chiles 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.