Rich and Zesty Tamale Pie

Rich and Zesty Tamale Pie

1 1/2 lb. ground beef
1 small onion, peeled and chopped
2 cloves garlic, peeled and 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.) evaporated milk
1 teaspoon salt
1 can (4 oz.) diced green chiles
1/2 cup (2 oz.) shredded cheddar cheese
Pickled jalapeños (optional)

PREHEAT oven to 425° F. Grease 12 x 8-inch baking dish.

FOR FILLING:
COOK beef, onion and garlic in large skillet until beef is browned; drain. Stir in enchilada sauce, corn, olives and salt.

FOR CRUST:
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 thick. 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 on wire rack.

SPOON meat filling into corn meal crust. Spread reserved corn meal mixture over meat filling.

BAKE for 15 to 20 minutes; sprinkle with cheese.

BAKE for an additional 5 to 10 minutes or until cheese is melted. Garnish with pickled jalapeños.