Recipe: Rich and Zesty Tamale Pie (using Albers Corn Meal)

RICH AND ZESTY TAMALE PIE

FOR THE FILLING:
1 1/2 pounds ground beef
1 small onion, chopped
2 cloves garlic, finely chopped
2 cans (10 ounces each) enchilada sauce
1 cup whole kernel corn
1 (2.25-ounce) can sliced ripe olives, drained
1 teaspoon salt
FOR THE CRUST:
2 1/4 cups Albers Yellow Corn Meal
2 cups water
1 (12 ounce) can evaporated milk
1 teaspoon salt
1 (4 ounce) can diced green chiles
1/2 cup shredded cheddar cheese
Sliced jalapenos (optional, for garnish)

TO MAKE THE FILLING:
Cook beef, onion and garlic in large skillet until beef is browned; drain. Stir in enchilada sauce, corn, olives and salt.

TO MAKE THE CRUST:
Preheat oven to 425 degrees 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 for the topping; cover with plastic wrap. Spread remaining cornmeal mixture on bottom and up sides of greased 12 x 8-inch baking dish.

Bake the cornmeal crust 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 jalapenos.

Makes 6 servings
Source: Nestle