Tamale Pie
Category: Mexican, North American, South American, Tarts & Pies
Yield: 6 servings
FILLING
1 1/2 pounds ground beef
1 cup (1 small) chopped onion
2 cloves garlic, finely chopped
2 1/2 cups (two 10-ounce cans) ORTEGA® Enchilada Sauce with Onions
1 cup whole kernel corn
1/2 cup (2 1/4-ounce can) sliced ripe olives, drained
1 tsp salt
CRUST
2 1/4 cups ALBERS Yellow or White Corn Meal
2 cups water
1 1/2 cups (12-ounce can) NESTLÉ CARNATION Evaporated Milk
1 tsp salt
1/2 cup (4-ounce can) ORTEGA® Diced Green Chiles
1/2 cup (2 ounces) SARGENTO® ChefStyle Shredded Mild Cheddar Cheese
ORTEGA® Pickled Jalapeño Slices (optional)

Procedures
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.

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