Lil Spicy, Very Cheesy Cheeseburger Pie

Growing up, I had a very weird relationship with Hamburger Pie, which my mother always called it, despite the fact that it was always topped with cheese.

It was one of my grandmother’s favorite foods, and my father absolutely hated it. After my grandmother passed away, you’d think that the inappropriately named Hamburger Pie would disappear from the menu altogether. Don’t get me wrong, it did, but my mother made sure to bring it back around for special occasions. And when I say special occasions, I don’t mean birthdays or holidays.

No, whenever my mother had a beef (no pun intended) with my father for one reason or another, the dreaded Hamburger Pie would inevitably wind up back on our kitchen table once again. Delicious, yes, but with a heaping side of tense family silence.

Nowadays I don’t make the appropriately named Cheeseburger Pie much myself, but one day while my husband was working the afternoon shift, he mentioned that he’d have to go in a few hours early: in other words, he needed dinner…for breakfast. I rummaged through the fridge trying to figure out what we had an excess of: ground meat, eggs, cheese…and Cheeseburger Pie it was!

Cookware 
-1 9″ pie pan
-2 mixing bowls
–Skillet

Ingredients
-1 lb ground beef/turkey
-1/8 cup jalapeno peppers, sliced
-1/2 teaspoon salt
-1/4 teaspoon garlic
-1/4 teaspoon pepper
-4 eggs
-1 cup milk 
-3 tablespoons almond flour
-1/3 cup coconut flour
-1 tsp baking powder
-10 cheese slices (up to you!)

Steps

1. Put your ground beef/turkey in a bowl with the jalapeno peppers, salt, pepper and garlic and give it a quick stir to combine it.
2. Cook the meat in a skillet until it’s brown and cooked through.
3. Transfer into your pie pan, trying to make sure to keep as much grease out of it as possible.
4. Mix the flours, baking powder, almond milk and eggs in a bowl and pour over the meat until it covers the top. If you have a few chunks of meat sticking out, that’s okay too, it’ll be covered by the cheese.
5. Take your cheese slices and cover the top of the pan. You may have to angle them carefully to prevent them from hanging over the edge. I used a base layer of pepperjack slices to cover the top and then used a few American cheese slices over that.
6. Bake at 375 for 30-35 minutes, depending on your oven. When you begin to see your cheese browning on top, it’s just about done.
7. Remove from oven and let cool a few moments before serving. Feel free to sprinkle it with parmesean cheese or a few dabs of sriracha!