Hot Sauce Del Fuego Fiesta Pie


½ lb ground beef

½ lb ground lean pork

1 large onion, chopped

2 cups vegetable juice

2 jars TorchBearer Black Bean Salsa

2 Tablespoons chili powder

2 Tablespoons Worcestershire sauce

½ cup TorchBearer Sauces #4 Tingly Hot Sauce or #7 Sultry Hot Sauce

Salt and pepper to taste

Corn Meal Pastry


Cornmeal Pastry Ingredients:

2 cups flour

½ cup cornmeal

1 teaspoon salt

2/3 cup + 2 tablespoons shortening

6 tablespoons water



Preheat oven to 400 F.


In a large sauce pot brown ground beef and ground pork with chili powder, salt and pepper, #4 Tingly or #7 Sultry Sauce™, Worcestershire sauce, onion and Torchbearer Sauce.  Stir in the Black Bean Salsa and vegetable juice and simmer on low heat for 10 minutes.


Pour into a large 2 quart casserole dish and top with cornmeal pasty.  Cut an X into the center of the pie and fold points back to form a square opening.  Bake in oven for 30 to 35 minutes


Cornmeal Pastry Directions:

Mix flour and salt together in a mixing bowl.  Cut in shortening.  Sprinkle in water 1 tablespoon at a time, mixing until all of the flour is moistened.  Gather into a ball and roll out large enough to cover your casserole dish.

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