Tamale Pie Recipe

Ingredients
<br>- FILLING:
<br>- 1 1/2 pounds ground beef
<br>- 1 cup chopped onion
<br>- 2 cloves garlic, finely chopped
<br>- 2 (10 ounce) cans ORTEGA® Enchilada Sauce
<br>- 1 cup whole kernel corn
<br>- 1 (2.25 ounce) can sliced ripe olives, drained
<br>- 1 teaspoon salt
<br>- CRUST:
<br>- 2 1/4 cups ALBERS® White or Yellow Corn Meal
<br>- 2 cups water
<br>- 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
<br>- 1 teaspoon salt
<br>- 1 (4 ounce) can ORTEGA® Diced Green Chiles
<br>- 1/2 cup SARGENTO® ChefStyle Shredded Mild Cheddar Cheese
<br>- ORTEGA® Pickled Jalapeno Slices
<br><p></p>Directions
<br>step 1: FOR FILLING: COOK beef, onion and garlic in large skillet until beef is browned; drain. Stir in enchilada sauce, corn, olives and salt.
<br>step 2: FOR CRUST: PREHEAT oven to 425 degrees F.
<br>step 3: 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.
<br>step 4: 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 jalapenos.
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Ingredients
- FILLING:
- 1 1/2 pounds ground beef
- 1 cup chopped onion
- 2 cloves garlic, finely chopped
- 2 (10 ounce) cans ORTEGA® Enchilada Sauce
- 1 cup whole kernel corn
- 1 (2.25 ounce) can sliced ripe olives, drained
- 1 teaspoon salt
- CRUST:
- 2 1/4 cups ALBERS® White or Yellow Corn Meal
- 2 cups water
- 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
- 1 teaspoon salt
- 1 (4 ounce) can ORTEGA® Diced Green Chiles
- 1/2 cup SARGENTO® ChefStyle Shredded Mild Cheddar Cheese
- ORTEGA® Pickled Jalapeno Slices

Directions
step 1: FOR FILLING: COOK beef, onion and garlic in large skillet until beef is browned; drain. Stir in enchilada sauce, corn, olives and salt.
step 2: FOR CRUST: PREHEAT oven to 425 degrees F.
step 3: 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.
step 4: 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 jalapenos.

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