Terrific tamale pie
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Terrific tamale pie
  Pie    Mexican    Tamales  
Last updated 6/12/2012 1:26:24 AM. Recipe ID 60791. Report a problem with this recipe.
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      Title: Terrific tamale pie
 Categories: Mexican, Pies
      Yield: 6 Servings
 
      6 sl Bacon
      1 lb Ground beef
      1 c  Whole kernel corn, fresh OR
           -frozen OR canned
    1/4 c  Chopped green chile
      3    Green onions, chopped
    1/4 c  Cornmeal
    1/4 ts Oregano
      1 ts Ground pure hot red chile
      1 ts Salt
           Freshly ground black pepper
    1/4 ts Ground comino
      8 oz Tomato sauce
           Cornmeal Piecrust (recipe
           -follows)
      1    Egg
    1/4 c  Evaporated milk
    1/2 ts Dry mustard
      2 c  Grated Monterey Jack cheese
      4    Stuffed olives, sliced
 
  1.  Fry bacon until crisp; break into large pieces. Set side. Chill
  bacon drippings until firm for use in the crust.
  
  2.  Brown ground beef in a large skillet; drain off fat. Stir in next
  10 ingredients.  Reserve egg, evaporated milk, etc. for the top crust.
  
  3.  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.
  
  4.  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): 1 cup all purpose flour 2
  Tbsp cornmeal 1/3 cup firm bacon rippings OR other shortening 3 4
  Tbsp cold water
  
  1.  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.
  
  2.  Roll out on a floured surface to a circle 1 1/2 times larger than
  the inverted 9-inch pie pan.  Fit pastry into pan and form a fluted
  edge all around.
  
  Maximum recommended freezer storage:  2 months.
  
  Makes 6 servings.
  
  From:  JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony Books, New
  York.  1980.  ISBN 0-517-539861 Shared 




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Recipe ID 60791 (Apr 03, 2005)

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