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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.) NESTLÉ 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 Jalapeño Slices (optional)
Directions
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 425º 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 jalapeños.
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.) NESTLÉ 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 Jalapeño Slices (optional)
Directions
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 425º 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 jalapeños.
