Tango Pie

Tango Pie

Yield: 8 - 10 servings

Ingredients:

Directions:

  1. Preheat oven to 375° F. Grease the bottom and sides of a 9-inch springform pan*; coat well with bread crumbs.
  2. Bring water, salt and butter or margarine to a boil. Remove from heat; add milk and cream. Gently stir in potato flakes. Let sit for one minute then stir in 3 eggs, one at a time. Add sugar, white pepper, and nutmeg. Cover and set aside. Sauté the onion in oil until tender. Add ground beef; cook for 5 minutes, stirring frequently. Mix in tomatoes, red pepper flakes, raisins, olives, paprika, salt and pepper. Heat thoroughly; remove from heat.
  3. Spread a little more than half of the potatoes over the bottom and sides of pan.
  4. Spoon in beef mixture, spread evenly. Arrange hard-cooked eggs on top; cover with remaining potatoes. Brush top with beaten egg and milk mixture. With a fork make a criss-cross pattern. Bake for 30 minutes. Cool 10 minutes before serving.
  5. * A 3-quart casserole may be substituted for a springform pan.