9 inch unbaked pie shell
1 egg
1 lb. lean ground beef
1 can Mexican corn (7 oz.)
1/2 c. cracker crumbs
1/2 c. chili sauce
1 tbsp. instant minced onions
1/2 tsp. oregano
4 stuffed green olives, sliced
6 slices crisp, crumbled bacon

MEAT PIE TOPPING:

1 egg, slightly beaten
2 tbsp. milk
1/2 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. Worcestershire sauce
1 c. grated Cheddar cheese

Beat egg slightly in mixing bowl. Add ground beef, corn, cracker crumbs, chili sauce, onions and oregano. Mix well. Press meat mixture firmly into pastry lined pie shell. bake at 425 degrees for 20-25 minutes.

Spread topping mixture, top with olives and bacon. Bake an additional 5 minutes or until cheese melts. Let stand for 10 minutes before serving.