INGREDIENTS
- FILLING:
- 1 1/2 lbs. ground beef
- 1 small onion, chopped
- 2 cloves garlic, finely chopped
- 2 cans (10 oz. each) enchilada sauce
- 1 cup whole kernel corn
- 1 can (2.25 oz.) sliced ripe olives, drained
- 1 teaspoon salt
INSTRUCTIONS
FOR FILLING:
COOK beef, onion and garlic in a large skillet until beef is browned; drain. Stir in enchilada sauce, corn, olives and salt.
FOR CRUST:
PREHEAT oven to 425° F. Grease 13 x 9-inch baking dish.
COMBINE corn meal, water, evaporated milk and salt in medium saucepan. Cook over medium-high heat, stirring frequently, for 5 to 7 minutes or until thickened. Stir in chiles. Reserve 2 cupscorn meal mixture; cover with plastic wrap. Spread remaining corn meal mixture on bottom and up sides of prepared baking dish.
BAKE for 10 minutes. Cool in dish on wire rack. Spoon beef filling into corn meal crust. Spreadreserved corn meal mixture over beef filling.
BAKE for 15 to 20 minutes. Sprinkle with cheese. Bake for additional 5 to 10 minutes or until cheese is melted. Garnish with jalapeños, if desired.
COOK beef, onion and garlic in a large skillet until beef is browned; drain. Stir in enchilada sauce, corn, olives and salt.
FOR CRUST:
PREHEAT oven to 425° F. Grease 13 x 9-inch baking dish.
COMBINE corn meal, water, evaporated milk and salt in medium saucepan. Cook over medium-high heat, stirring frequently, for 5 to 7 minutes or until thickened. Stir in chiles. Reserve 2 cupscorn meal mixture; cover with plastic wrap. Spread remaining corn meal mixture on bottom and up sides of prepared baking dish.
BAKE for 10 minutes. Cool in dish on wire rack. Spoon beef filling into corn meal crust. Spreadreserved corn meal mixture over beef filling.
BAKE for 15 to 20 minutes. Sprinkle with cheese. Bake for additional 5 to 10 minutes or until cheese is melted. Garnish with jalapeños, if desired.
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