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    Tamale Pie


    Source of Recipe


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    List of Ingredients




    Filling:
    1 1/2 lbs. ground beef
    1 sm. onion, chopped
    2 cloves garlic, finely chopped
    2 cans (10 oz. ea.) enchilada sauce
    1 c. whole kernel corn
    1 can (2 1/4 oz.) sliced ripe olives, drained
    1 t. salt

    Crust:
    2 1/4 c. Albers yellow corn meal
    2 c. water
    1 can (12 fl. oz.) Nestle Carnation Evaporated Milk
    1 t. salt
    1 can (4 oz.) Ortega Diced Green Chiles
    1/2 c. (2 oz.) shredded cheddar cheese
    Ortega sliced jalapenos (opt.)

    Recipe



    For Filling: Cook beef, onion and garlic in lg. skillet
    until beef is browned; drain. stir in enchilada sauce,
    corn, olives and salt. For Crust: Preheat oven to 425°.
    Grease 112x8" baking dish. Combine corn meal, water,
    evaporated milk and salt in med. saucepan. Cook over
    med. high heat, stirring frequently, for 5 to 7 min.
    or until thickened. Stir in chilies. Reserve 2 c. corn
    meal mixture; cover with plastic wrap. Spread
    remaining cornmeal mixture on bottom and up sides
    of prepared baking dish. Bake for 10 min. Cool in dish
    on wire rack. Spoon beef filling into corn meal crust.
    Spread reserved corn meal mixture over beef filling.
    Bake for 15 to 20 min. Sprinkle with cheese. Bake for
    5 to 10 min. more or until cheese is melted Garnish
    with jalapenos. Makes 6 servings.
 

 

 

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