A golden cornmeal crust surrounds savory ground beef in a kicky enchilada sauce for a one-dish wonder of a meal. This is perfect for group gatherings or entertaining.
- 1 1/2 lbs. ground beef
- 1 small onion, chopped
- 2 cloves garlic, finely chopped
- 2 cans (10 oz. each) enchilada sauce
- 1 cup whole kernel corn
- 1 can (2.25 oz.) sliced ripe olives, drained
- 1 teaspoon salt
- 2 1/4 cups yellow corn meal
- 2 cups water
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
- 1 teaspoon salt
- 1 can (4 oz.) diced green chiles
- 1/2 cup (2 oz.) shredded cheddar cheese
- Sliced jalapeños (optional)
Directions, Reviews, Nutrition
COOK beef, onion and garlic in a large skillet until beef is browned; drain. Stir in enchilada sauce, corn, olives and salt.
PREHEAT oven to 425° F. Grease 13 x 9-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.
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When I first read this I thought the crust directions sounded a bit off and I was right. First off you MUST use a quality cornmeal, and add at least one egg to it and a teaspoon of cooking oil. If your mix is not stiff enough just add a bit more cornmeal to the bit you use for the bottom crust. If too stiff add another egg or a tiny bit more oil. Be careful as it is easy to add too much oil. Also, if your family is not into hot chilies, leave them out or use a bit of chopped up green pepper instead. Using shredded or hand pulled beef instead of ground can make this into a really special dish.
Did not like the crust!!
I agree that the crust was difficult & not that good!!
The filling was awesome, but the crust was too hard to spread or handle. I ended up dumping pieces of it on top. I think it would have been better with cornbread for the crust.
We loved it ! Even my 4 year old and everyone knows how picky they can be with food !
Serving Size: 1/6 of Recipe
Servings Per Recipe: 6
- Amount Per Serving
- Calories: 733
- Calories from Fat: 371
- Total Fat: 41.3g (63% of DV)
- Saturated Fat: 17.7g (88% of DV)
- Cholesterol: 125mg (42% of DV)
- Sodium: 1862mg (74% of DV)
- Carbohydrates: 59g (19% of DV)
- Dietary Fiber: 7.9g (32% of DV)
- Sugars: 0g
- Protein: 31g
- Vitamin A: 13% of DV
- Vitamin C: 154% of DV
- Calcium: 33% of DV
- Iron: 65% of DV
*Percent Daily Values are based on a 2,000 calorie diet.