FOR THE FILLING- Cook beef, onion, and garlic in large skillet,until beef is browned. Stir in enchilada sauce, corn, olives and salt. Set aside.
FOR THE CRUST- Preheat oven to 425. Grease a 9x13 pan. Combine the cornmeal, milk and salt in a medium saucepan. Cook over medium - high heat, stirring frequently, for 5-7 minutes or until thickened. Stir in chilies. Reserve 2 cups of this mixture. Spread remaining mixture on bottom and up the sides of the prepared baking dish. Bake for 10 minutes. Cool in dish on wire rack. Spoon beef filling over crust. Spread reserved cornmeal mixture over beef filling. Bake for 15-20 minutes. Sprinkle with cheese, bake for an additional 5-10 minutes or until the cheese is melted. Garnish with jalapenos or extra olives if desired.
Originally Submitted
12/9/2009
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