Tamale Pie

Category : International Cuisine

Author : Bithchell

Hits : 1864

Rating :


Date : 18/03/2001


1 1/2 lb. ground beef
1 small onion, chopped
2 cloves garlic, finely chopped
2 cans (10-oz. each) ORTEGA Enchilada Sauce
1 cup whole kernel corn
1 can (2 1/4 oz.) sliced ripe olives, drained
1 tsp salt

2 1/4 cups ALBERS Yellow or White Corn Meal
2 cups water
1 can (12 fl. oz) Evaporated Milk
1 tsp salt
1 can (4 oz) Diced Green Chiles
1/2 cup (2 oz) Mild Cheddar Cheese
Pickled Jalapeño Slices (optional)


COOK beef, onion and garlic in large skillet until beef is browned; drain. Stir in enchilada sauce, corn, olives and salt.

PREHEAT oven to 425F.

COMBINE cornmeal, water, evaporated milk and salt in medium saucepan. Cook over medium-high heat, stirring frequently, for 5 to 7 minutes or until thick. Stir in chiles. Reserve 2 cups cornmeal mixture; cover with plastic wrap. Spread remaining cornmeal mixture on bottom and up sides of greased 12 x 8-inch baking dish. Bake for 10 minutes. Cool on wire rack.

SPOON meat filling into cornmeal crust. Spread reserved cornmeal mixture over meat 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.

International Cuisine RECIPES
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