1 frozen 9-inch pie shell, thawed
Meat Layer:
1 small onion, chopped
1/4 cup green pepper chopped fine
1 clove garlic, chopped fine
1 tbs butter
1/2 lb lean ground chuck
2 tsp chili powder
1/2 tsp leaf oregano, crumbled
1/4 tsp ground cumin
1/4 tsp salt
1/8 tsp pepper
2 tbs water
2 tbs tomato paste
2 tbs yellow cornmeal
1 tbs Parmesan, grated
Custard Layer:
1 cup half and half
1 egg
1 tsp tomato paste
2 tsp yellow cornmeal
2 tbs Parmesan, grated
1 tsp chili powder
1/2 tsp leaf oregano, crumbled
1/2 tsp ground cumin
1/4 tsp salt
1/8 tsp pepper

Directions :
Preheat oven to 425F. Re-crimp pie shell in its aluminum pan, making a high fluted edge. 

Prepare Meat Layer: Saute onion, green pepper and garlic in butter in medium-size skillet for 3 minutes or until tender. Add beef, breaking up into small pieces. Stir in chili powder, oregano, cumin, salt, pepper, water and tomato paste. Lower heat to very low; cover, simmer 15 minutes. Uncover, cool 15 minutes. Stir in cornmeal and Parmesan cheese. Reserve until mixture reaches room temperature.

Prepare Custard Layer: Combine half and half, egg, tomato paste, cornmeal, Parmesan, chili powder, oregano, cumin, salt and pepper in container of electric blender. Cover; whirl until well mixed. Spoon reserved meat mixture evenly into pie shell; smooth top. Pour custard over.

Bake in preheated 425°F oven for 20 minutes; cover crust with aluminum foil if browning too fast. Lower oven to 325°F. Bake 15 to 20 minutes or until center of filling is just set. Let stand 20 minutes. Garnish with tomato wedges and parsley sprigs. Serves 6.