INGREDIENTS
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
KEY INGREDIENTS
MAKE IT
Step 1
Cook beef, onion and garlic in a large skillet until beef is browned; drain. Stir in enchilada sauce, corn, olives and 1 teaspoon salt.
Step 2
Preheat oven to 425° F. Grease 13 x 9-inch baking dish.
Step 3
Combine corn meal, water, evaporated milk and remaining teaspoon 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.
Step 4
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.
Step 5
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.
