Category : International Cuisine
Author : Bithchell
Hits : 2995
Date : 18/03/2001
FILLING: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 saltCRUST: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)
FILLING:COOK beef, onion and garlic in large skillet until beef is browned; drain. Stir in enchilada sauce, corn, olives and salt.CRUST: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.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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