Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds ground beef

  2. 1 small onion, chopped

  3. 2 cloves garlic, minced

  4. 2 (10-ounce) cans enchilada sauce

  5. 1 cup frozen whole kernel corn, thawed

  6. 1 (2 1/4-ounce) can sliced ripe olives, drained

  7. 2 1/4 cups ALBERS Yellow Corn Meal

  8. 2 cups water

  9. 1 (12-ounce) can NESTLÉ CARNATION Evaporated Milk

  10. 1 teaspoon salt

  11. 1 (4-ounce) can diced green chiles

  12. 1/2 cup shredded mild cheddar cheese

  13. 1 can sliced pickled jalapeños

Instructions Jump to Ingredients ↑

  1. 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 425°F (220°C). 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 pickled jalapeños.


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