Tango Pie


  • 1 cup dry bread crumbs
  • 3 1/2 cups water
  • 2 teaspoons salt
  • 1/2 cup butter or margarine
  • 1 cup milk
  • 1 cup heavy cream or evaporated milk
  • 5 cups Instant Mashed Idaho Potatoes (dry flakes)
  • 3 eggs
  • 1 tablespoon sugar
  • 1 teaspoon white pepper
  • 2 teaspoons ground nutmeg
  • 2 tablespoons oil
  • 1 medium onion, sliced thin
  • 1 pound lean ground beef
  • 3 medium tomatoes, chopped or 1 can (16 ounces) chopped tomatoes, drained
  • 1/2 teaspoon red pepper flakes
  • 1 cup California Raisins
  • 1/2 cup stuffed green olives or a combination or stuffed green olives and pitted black olives
  • 1 tablespoon paprika
  • salt and pepper to taste
  • 4 hard-cooked eggs, chopped
  • 1 egg beaten well with 2 tablespoons milk


  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.
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Yield: 8 - 10 servings

Photo Credit:
Laura Kurella
(Recipe Photo Contest Winner)

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