Tamale pie is a delicious dish to serve and enjoy family-style when you want the taste of tamales but prefer the ease of a casserole. Made with yellow or white corn meal, sliced ripe olives and diced green chiles, tamale pie is a Southwestern favorite.

Rich and Zesty Tamale Pie

1 1/2 pounds ground beef
1 small onion, chopped
2 cloves garlic, minced
2 (10-ounce) cans enchilada sauce
1 cup frozen whole kernel corn, thawed
1 (2.25-ounce) can sliced ripe olives, drained
1 teaspoon salt
2 1/4 cups ALBERS Yellow Corn Meal
2 cups water
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
1 teaspoon salt
1 (4-ounce) can diced green chiles
1/2 cup shredded mild cheddar cheese
1 can sliced pickled jalapeños (optional)

1. Filling: Cook beef, onion and garlic in large skillet until beef is browned; drain. Stir in enchilada sauce, corn, olives and salt.
2. Crust: Preheat oven to 425°F (220°C).
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.
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 pickled jalapeños.

Makes 6 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.