Terrific Tamale Pie
Yield
6 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | slices |
bacon
|
|
| 1 | pound |
ground beef
|
|
| 1 | cup |
whole kernel corn, frozen
or fresh, or canned |
* |
| ¼ | cup |
green chili peppers
chopped |
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| ¼ | cup |
cornmeal
|
|
| ¼ | teaspoon |
oregano
|
|
| 1 | teaspoon |
red hot chili pepper, dried
hot, ground, pure |
|
| 1 | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| ¼ | teaspoon |
cumin
|
|
| 8 | ounces |
tomato sauce
|
|
| 1 | each |
eggs
|
|
| ¼ | cup |
evaporated milk
|
|
| ½ | teaspoon |
dry mustard
|
|
| 2 | cups |
monterey jack cheese
grated |
|
| 4 | each |
olives
stuffed, sliced |
*
|
| Cornmeal piecrust | |||
| 1 | cup |
all-purpose flour
|
|
| 2 | tablespoons |
cornmeal
|
|
| ⅓ | cup |
bacon drippings
or other shortening |
*
|
| 3 4 | tablespoon |
water
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | slices |
bacon
|
|
| 453.6 | g |
ground beef
|
|
| 237 | ml |
whole kernel corn, frozen
or fresh, or canned |
* |
| 59 | ml |
green chili peppers
chopped |
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| 59 | ml |
cornmeal
|
|
| 1.3 | ml |
oregano
|
|
| 5 | ml |
red hot chili pepper, dried
hot, ground, pure |
|
| 5 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1.3 | ml |
cumin
|
|
| 231.2 | ml/g |
tomato sauce
|
|
| 1 | each |
eggs
|
|
| 59 | ml |
evaporated milk
|
|
| 2.5 | ml |
dry mustard
|
|
| 473 | ml |
monterey jack cheese
grated |
|
| 4 | each |
olives
stuffed, sliced |
*
|
| Cornmeal piecrust | |||
| 237 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
cornmeal
|
|
| 79 | ml |
bacon drippings
or other shortening |
*
|
| 45 | ml |
water
cold |
|
Directions
Fry bacon until crisp; break into large pieces.
Set side.
Chill bacon drippings until firm for use in the crust.
Brown ground beef in a large skillet; drain off fat.
Stir in next 10 ingredients.
Reserve egg, evaporated milk, etc. for the top crust.
Prepare the piecrust, and use it to line a 9-inch pie pan.
Place meat mixture in the pan.
Bake at 425 degrees F for 25 minutes.
Meanwhile, combine egg, evaporated milk, mustard and cheese.
Spread on top of the pie and decorate with the reserved bacon pieces and the sliced olives.
Bake for 5 minutes longer, or until cheese meltes.
Let stand for 10 minutes, or until firm, before serving.
CORNMEAL PIECRUST (1 crust for 9-inch pie): Combine flour and cornmeal, then cut in bacon drippings.
When mixture is granular, add the water, in small quantities to insure a flaky crust, until pastry is mixed.
Roll out on a floured surface to a circle 1½ times larger than inverted 9-inch pie pan.
Fit pastry into pan and form a fluted edge all around.
Maximum recommended freezer storage: 2 months.
