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Brie and Prosciutto Pizza

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Tamale Pie

6 servings

Tamale taste without tamale fuss. The crisp, golden cornbread crust of this hearty meat pie makes a pretty picture on any dinner table.


  1 1/2 lbs ground beef

  1 cup chopped onion (1 small)

  2 cloves garlic

  2 1/2 cups ORTEGA® Enchilada Sauce with Onions (two 10-ounce cans)

  1 cup whole kernel corn

  1/2 cup sliced ripe olives (2 1/4-ounce can)

  1 tsp salt

  2 1/4 cups ALBERS Yellow or White Corn Meal

  2 cups water

  1 1/2 cups NESTLÉ® CARNATION® Evaporated Milk (12 fluid-ounce can)

  1 tsp salt

  1/2 cup ORTEGA® Diced Green Chiles (4-ounce can)

  2 oz SARGENTO® Chef Style Shredded Mild Cheddar Cheese

  ORTEGA® Pickled Jalapeño Slices (optional)

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

PREHEAT oven to 425º F.

COMBINE cornmeal, 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 cornmeal mixture; cover with plastic wrap. Spread remaining cornmeal mixture on bottom and up sides of greased 12 x 8-inch baking dish. Bake for 10 minutes. Cool on wire rack.

SPOON meat filling into cornmeal crust. Spread reserved cornmeal mixture over meat 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.