Terrific Tamale Pie

This tamale pie goes all in. A cornmeal crust made with bacon drippings instead of butter wraps around a spiced ground beef filling with corn, green chiles, and tomato sauce, then gets crowned with a melted Monterey Jack cheese cap decorated with crispy bacon pieces and sliced olives.

Using chilled bacon drippings in the crust is old-school and brilliant. The rendered fat gives the pastry a savory, smoky quality that works with the Mexican-spiced filling far better than bland vegetable shortening. The cornmeal mixed into the flour adds grit and a subtle corn flavor that echoes the kernel corn in the filling.

The meat filling gets cornmeal stirred in along with oregano, ground chili pepper, cumin, tomato sauce, and green chiles. That extra cornmeal in the filling thickens it and adds body so it holds its shape when you cut a slice.

The cheese topping is a custard: egg beaten with evaporated milk, dry mustard, and grated cheese, spread over the baked filling for a final 5-minute melt. It sets into a creamy, golden cap.

Chef Tips

• Chill the bacon drippings until firm before cutting into the flour. Warm fat makes a tough, dense crust.
• Drain the browned beef well. Excess grease in a pie filling makes the bottom crust soggy.
• Let the pie stand for 10 minutes after baking so the filling firms enough to slice cleanly.
• This freezes well for up to 2 months. Thaw before reheating.

Variations

• Use chorizo instead of ground beef for a spicier, more authentically Mexican filling.
• Add a can of black beans to the filling for more protein and fiber.
• Swap Monterey Jack for pepper jack for a spicier cheese cap.