A golden cornmeal crust surrounds savory ground beef in a kicky enchilada sauce
for a one-dish wonder of a meal. Serve with a tossed green salad.
1 1/2 pounds ground beef
1 small onion, chopped
2 cloves garlic, finely chopped
2 (10 ounce) cans enchilada sauce
cup whole kernel corn
1 (2.25 ounce) can sliced ripe olives, drained
2 1/4 cups yellow corn meal
2 cups water
(12 fluid ounce) can NESTLÉ® CARNATION® Evaporated Milk
1 teaspoon salt
(4 ounce) can diced green chiles
1/2 cup (2 ounces) shredded cheddar cheese
For Filling: Cook beef, onion and garlic in a large skillet until beef is browned;
drain. Stir in enchilada sauce, corn, olives and salt.
For Crust: Heat oven to 425 degrees 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
Bake for 10 minutes.
Cool in dish on wire rack.
Spoon beef filling into corn meal crust. Spread reserved corn meal mixture over
Bake for 15 to 20 minutes.
Sprinkle with cheese.
Bake for additional 5 to 10 minutes or until cheese is
Garnish with jalapeños, if desired.
Yield: 6 servings
Nutritional information: Calories: 733 Calories from Fat: 371 Total Fat:
41.3 g Saturated Fat: 17.7 g Cholesterol: 125 mg Sodium: 1862 mg Carbohydrates:
59 g Dietary Fiber: 7.9 g Sugars: 0 g Protein: 31 g