Everybody loves this pie. Basically, it is two crusty layers of cornmeal with a spicy layer of beef and chiles sandwiched in-between. It is hot and spicy, but you can reduce the amount of red pepper, if you like it less hot. Cut into squares, this can also be served as an accompaniment to soup.

3/4 pound ground beef
1 medium onion, grated
4 cloves garlic, minced

3 whole green chiles (canned) coarsely chopped (4 ounces)
1 cup grated Cheddar cheese
1/8 teaspoon cayenne pepper, or more to taste

1 cup yellow cornmeal
2 eggs
1 cup milk
1 1/2 teaspoons baking soda
1/4 cup melted butter (1/2 stick)
salt and pepper to taste

In a skillet, sauté together beef, onion and garlic until meat is crumbly and loses its pinkness. Drain beef mixture and toss with chiles, cheese, and cayenne pepper. In another bowl, beat together the remaining ingredients until blended.

In a greased 10-inch quiche pan, pour 1/2 the cornmeal batter. Sprinkle meat mixture evenly on top, and pour remaining batter over all. Bake in a 350° oven for about 25 minutes or until top is golden brown and batter is set. Serve warm. Serves 8.

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