KEY INGREDIENTS
INGREDIENTS
- ●1 1/2 pounds ground beef
- ●1 cup finely chopped onion
- ●2 cloves garlic, finely chopped
- ●2 cans (10 ounces each) enchilada sauce
- ●1 cup whole kernel corn
- ●1 can (2.25 ounces) sliced ripe olives, drained
- ●2 teaspoons salt, divided
- ●2 1/4 cups yellow corn meal
- ●2 cups water
- ●1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
- ●1 can (4 ounces) diced green chiles
- ●1/2 cup (2 ounces) shredded cheddar cheese
- ●Sliced jalapeños (optional)
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.
