Tamale Pie Iii
Submitted by AZCAP21
A loaded tamale pie with ground beef, bacon, corn, and green chiles in a cornmeal crust, topped with a melted Monterey Jack and egg layer. Tex-Mex comfort baked in a pie pan.
YIELD
1 PiePREP
20 minCOOK
30 minREADY
50 minIf a tamale and a meat pie had a Tex-Mex baby, this would be it.
Ground beef gets seasoned with chili powder, cumin, oregano, and green chiles, then mixed with corn kernels and tomato sauce before filling a cornmeal pie crust made with bacon drippings. Yes, bacon drippings in the crust.
The whole thing bakes until set, then gets crowned with a rich mixture of egg, evaporated milk, dry mustard, and two cups of melted Monterey Jack.
Crispy bacon pieces and sliced olives go on top for the grand finish.
Pro Tips
- Chill the bacon drippings until firm before using them in the crust. Cold fat makes flakier pastry, and warm fat makes a greasy mess.
- Drain the ground beef thoroughly after browning. The cornmeal crust can’t handle excess moisture and will go soggy on the bottom.
- Let the pie rest for a full 10 minutes before slicing. The cheese-egg topping needs that time to set, otherwise it slides right off.
- Use the whole scallion including the green tops. They add color and a mild onion bite that lifts the heavy, meaty filling.
Ingredients
Directions
Fry bacon until crisp; break into large pieces. Set aside.
Chill bacon drippings until firm for use in crust.
Brown ground beef in large skillet; drain off fat.
Stir in next 10 ingreds.
Prepare the piecrust, and use it to line a 9” pie pan. Place meat mixture in the pan.
Bake at 425℉ (220℃). for 25 min.
Mean while, combine egg, evapporated milk, mustard and cheese. Spread on top of the pie and decorate with the reserved bacon pieces and the sliced olives.
Bake for 5 min. longer, or until cheese melts.
Let stand for 10 min. or until firm, before serving.
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