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 ORTEGA® 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 ORTEGA® Diced Green Chiles
1/2 cup shredded mild cheddar cheese
1 can ORTEGA Pickled Jalapeños Sliced, (optional)
Filling: Cook beef, onion
and garlic in large skillet until beef is browned; drain. Stir
in enchilada sauce, corn, olives and salt.
Crust: Preheat oven to
425°F (220°C).
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 pickled
jalapeños.
Makes 6 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
