Recipe - Terrific Tamale Pie

6 sl Bacon
1 pound Ground beef
1 cup Whole kernel corn, fresh OR
frozen OR canned
One fourth cup Chopped green chile
3 Green onions, chopped
One fourth cup Cornmeal
One fourth teaspoon Oregano
1 teaspoon Ground pure hot red chile
1 teaspoon Salt
Freshly ground black pepper
One fourth teaspoon Ground comino
8 ounce Tomato sauce
Cornmeal Piecrust (recipe
follows)
1 Egg
One fourth cup Evaporated milk
One half teaspoon Dry mustard
2 cup Grated Monterey Jack cheese
4 Stuffed olives, cut or sliced up

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 9inch 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 cut or sliced up
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 9inch 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 One half times larger than the
inverted 9inch 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 TEXMEX COOKBOOK by Jane Butel, Harmony Books, New
York. 1980. ISBN 0517539861 Shared by: Karin Brewer, Cooking Echo, 3/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini