green chiles, chopped
ground pure hot red chile
freshly ground black pepper
monterey jack cheese, grated
1Fry bacon until crisp; break into large pieces. Set side.
2Chill bacon drippings until firm for use in the crust.
3Brown ground beef in a large skillet; drain off fat.
4Stir in next 10 ingredients.
5Reserve egg, evaporated milk, etc., for the top crust.
6Prepare the piecrust, and use it to line a 9-inch pie pan.
7Place meat mixture in the pan.
8Bake at 425 for 25 minutes.
9Meanwhile, combine egg, evaporated milk, mustard and cheese.
10Spread on top of the pie and decorate with the reserved bacon pieces and the sliced olives.
11Bake for 5 minutes longer, or until cheese melts.
12Let stand for 10 minutes, or until firm, before serving.
13CORNMEAL PIECRUST (1 crust for 9-inch pie): 1 cup all purpose flour 2 tablespoon cornmeal 1/3 cup firm bacon drippings OR other shortening 3-4 tablespoon cold water.
14Combine flour and cornmeal, then cut in bacon drippings.
15When mixture is granular, add the water, in small quantities to insure a flaky crust, until pastry is mixed.
16Roll out on a floured surface to a circle 1 1/2 times larger than the inverted 9-inch pie pan.
17Fit pastry into pan and form a fluted edge all around.