The Flat Possum Gazette  

Test Kitchen

Courtesy of the Road-Kill Press




I don't know if you've ever been to, or, most likely, "through" Muleshoe, Texas, but it is a fine place up in the Panhandle. Its the county seat of Bailey County, which adjoins Cochran County to the north, where we have the ranch. Its right near the Texas/New Mexico line and a little east of Clovis, New Mexico.  It is flat land. The only thing I can think of that stands out about Muleshoe is they grow a lot of pumpkins. We went through there one time, in the fall of the year, coming back from Santa Fe, and there were a zillion trailerloads of pumpkins beside the highway. The fields were teeming with thousands of orange dots waiting to be picked. There were pumpkins everywhere! At the time the Flat Possum Test Kitchen had no use for pumpkins, and so far we have maintained that position. But, I did take pictures.

Now, Muleshoe Meat Pie is a great dish. Pumpkins did not even come close to this dish. It is a pretty dish, good for company. Make it your main dish, add a salad and a piece of fruit and cheese for dessert. Wash it down with a nice Merlot or Cabernet,  and your troubles fade away.


10 oz. package deep-dish pie crust mix (Use deep dish pan)
2 3/4 teaspoon chili powder, divided
10 oz. ground chuck
5 oz. ground pork and 5 oz. ground chuck (I like to mix beef and pork because the pork gives it more taste. It works in hamburgers too)
1/2 Cup yellow onion, chopped
1 Cup water
1 1/2 teaspoon taco sauce or salsa 
3 tablesppons taco seasoning mix
1/3 Cup ripe olives, pitted
1 Jalapeno pepper, seeded and minced
2 oz. Monterey Jack Cheese, grated
2 oz. Cheddar Cheese, grated
2 oz green chiles, chopped (The kind that come in a can.)
4 eggs
1 Cup plus 2 tablespoons milk
1 tablespoon flour
dash of salt
dash of cayenne

Prepare pie crust according to directions on the package, adding about 3/4 teaspoon chili powder to the mixture. (Note: Don't use frozen deep dish pie crust, it is not deep enough.) Roll out dough and place in the pie pan. Bake as directed.

After you have baked the crust, preheat the oven to 375 degrees.

Brown the meat with the chopped onion and minced Jalapeno, draining the excess fat.

Add water, taco sauce, taco seasoning mix and 1 1/2 teas. chili powder to the meat mixture. Simmer 15-20 minutes. 

Blend in olives; remove from heat.

Sprinkle half the cheese in bottom of pie pan over the baked pie crust.  On top of the cheese, layer the meat, remaining cheese and chiles.

In a large mixing bowl, beat eggs lightly; add milk.

In a separate mixing bowl, combine flour, salt, cayenne and 1/2 teaspoon chili powder.

Add a small amount of the egg mixture to the flour mixture and whip until smooth.

Add flour mixture to remaining egg-milk mix, blending well.

Pour mixture over meat, cheese and chiles. 

Bake at 375 degrees for 30 to 35 minutes.

Slice and eat.


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