For crust, in a 9-inch pie plate stir together flour, cornmeal, sugar, and salt; mix well. In a 1-cup glass measure stir together the oil and milk. Pour all at once over the flour mixture. Mix with a fork until flour is completely moistened. With your fingers, pat the dough evenly on sides and bottom of pie plate.
Bake in a 425 degree F oven for 10 minutes. Remove from oven.
Meanwhile, in a 1-1/2-quart saucepan combine the thawed Mexican Meat Mix and the corn; heat, covered, over medium heat. Spoon meat mixture into pie crust. Top with sweet pepper rings and cheese. Return pie to oven and bake about 15 minutes more or until heated through. Dollop servings with sour cream. Makes 4 to 6 servings.