Tamale Pie
This cheesy Mexican casserole recipe is packed to the brim with meat and fresh vegetable. Hearty and a little spicy, it's topped with a wonderfully seasoned enchilada sauce making every bite a joy. Try something new for dinner tonight.
Ingredients
- 2 1/4 cups cornmeal
- 1 1/2 cup evaporated milk
- 1 1/2 pound ground beef
- 1 cup chopped onion
- 2 cloves of garlic, finely chopped
- 2 cups (16-ounces) Ortega enchilada sauce
- 1 cup whole kernel corn
- 1 can (2.25-ounces) sliced ripe olives, drained
- 1 teaspoon salt
- For the Crust:
- 2 cups water
- 1 can (4-ounces) Ortega diced green chilies
- 1/2 cup Cheddar cheese, shredded
- 2 tablespoons Ortega pickled jalapenos sliced, (optional)
Instructions
- For the filling, cook beef, onion and garlic in a large skillet until beef is browned; drain. Stir in enchilada sauce, corn, olives and salt.
- For the crust, preheat oven to 425 degrees F. Grease a 12 x 8-inch baking dish.
- Combine corn meal, water, evaporated milk and salt in medium saucepan. Cook over medium-high heat, stirring frequently, for 5 to 7 minutes or until thickened.
- Stir in chiles. Reserve 2 cups corn meal mixture; cover with plastic wrap. Spread remaining corn meal mixture on bottom and up sides of prepared baking dish.
- Bake for 10 minutes. Cool in dish on wire rack. Spoon beef filling into corn meal crust. Spread reserved corn meal mixture over beef 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, if desired.
