Ingredients:

For the Filling:

  • 1-1/2 lbs ground beef
  • 1 small onion – chopped
  • 2 cloves garlic – finely chopped
  • 2 C (16 oz) red enchilada sauce
  • 1 C corn
  • 1 can (2.25 oz) sliced black olives – drained
  • 1 tsp salt

For the Crust:

  • 2-1/4 C corn meal – I always use Albers brand white corn meal
  • 2 C water
  • 1 can (12 oz) evaporated milk
  • 1 tsp salt
  • 1 can (4 oz) diced green chiles
  • 1/2 C shredded cheddar cheese

Directions:

For the Filling:

  1. In large skillet over medium-high heat, cook beef, onion and garlic until beef is browned – drain
  2. Stir in enchilada sauce, corn, olives and salt

For the Crust:

  1. Preheat oven to 425 degrees
  2. Grease a 13″ x 9″ x 2″ baking dish
  3. In a medium saucepan, over medium-high heat, cook corn meal, water, evaporated milk and salt, stirring frequently, for 5 – 7 minutes or until thickened
  4. Stir in chiles
  5. Reserve 2 C corn meal mixture – cover with plastic wrap
  6. Spread remaining corn meal mixture on bottom and up sides of prepared baking dish
  7. Bake for 10 minutes
  8. Cool in dish on wire rack
  9. Spoon beef filling into corn meal crust
  10. Spread reserved corn meal mixture over beef filling
  11. Bake for 15 – 20 minutes
  12. Sprinkle with cheese
  13. Bake for additional 5 – 10 minutes or until cheese is melted
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