INGREDIENTS
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KEY INGREDIENTS
MAKE IT
Step 1
Preheat oven to 425° F. Grease 12 x 8-inch baking dish.
Step 2
Cook beef, onion and garlic in large skillet until beef is browned; drain. Stir in enchilada sauce, corn, olives and 1 teaspoon salt.
Step 3
Combine corn meal, water, evaporated milk and remaining 1 teaspoon 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 corn meal mixture; cover with plastic wrap. Spread remaining corn meal mixture on bottom and up sides of prepared baking dish.
Step 4
Bake for 10 minutes. Cool on wire rack.
Step 5
Spoon meat filling into corn meal crust. Spread reserved corn meal mixture over meat filling.
Step 6
Bake for 15 to 20 minutes; sprinkle with cheese.
Step 7
Bake for an additional 5 to 10 minutes or until cheese is melted. Garnish with pickled jalapeños.
INGREDIENTS
THERES MORE TO COOK WITH OUR MILKS.
