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Tamale Pie

Source of Recipe

Master Chef Don's 2008 Collection


Recipe Introduction

Serves 4

List of Ingredients

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 teaspoon salt

CRUST :
2 1/4 cups ALBERS Yellow or White Corn Meal
2 cups water
1 can (12 fl. oz.) NESTL� CARNATION Evaporated Milk
1 teaspoon salt
1 can (4 oz.) ORTEGA Diced Green Chiles
1/2 cup (2 oz.) SARGENTO ChefStyle Shredded Mild Cheddar Cheese
ORTEGA Pickled Jalape�o Slices (optional)


Recipe

FOR FILLING:
COOK beef, onion and garlic in large skillet until beef is browned; drain.

Stir in enchilada sauce, corn, olives and salt.

FOR CRUST:
PREHEAT oven to 425� F.

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 jalape�os.