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Ingredients |
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FILLING: |
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1 lb |
ground beef |
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1 small |
onion, chopped |
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1 jar |
salsa, any flavor (16 oz) (I use ortega) |
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1/3 cup |
water |
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1 pkg |
ortega taco seasoning mix (1.23 ounces) |
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1 cup |
frozen corn kernels |
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1 can |
sliced ripe olives, drained (1.23 ounces) |
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CRUST: |
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1 cup |
yellow cornmeal |
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1 can |
evaporated milk (12.6 ounces) |
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1 can |
ortega diced green chilies (4 ounces) |
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1 cup |
shredded cheddar cheese, divided (4 ounces) |
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1 tsp |
salt |
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Ortega pickled jalapenos, optional |
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Instructions |
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For Filling:
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1.
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Cook beef and onion in large skillet until beef is browned, drain. Stir in salsa, water, and seasoning mix; bring to a boil. Reduce heat to low, cook, stirring occasionally, for 3-4 minutes. Add corn and olives.
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For Crust:
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2.
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Preheat oven to 425 degrees.
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3.
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Combine cornmeal, milk, chilies, 1/2 cup cheese and salt, in medium saucepan. Cook over medium high heat, stirring frequently for 5-7 minutes or until thickened.
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4.
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Spoon filling into 12x8 inch ungreased baking dish. Spread cornmeal mixture on top.
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5.
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Bake for 25 minutes, sprinkle with remaining cheese. Bake for an additional 5-10 minutes or until cheese is melted. Garnish with jalapenos.
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