| Filling:
1. Brown the beef with the onion until there is no longer any pink in the beef.
2. Drain off the excess fat.
3. Add the water, salsa and seasoning mix to the beef skillet and bring to a boil.
4. Reduce the heat to low and cook for 5 minutes.
5. Add the corn and sliced olives.
Crust:
1. Preheat the oven to 425 degrees.
2. In a saucepan, combine the milk, cornmeal, 1/2 cup cheddar cheese, chilis and salt.
3. Cook the mixture for 7 minutes or until it has thickened.
4. Pour the filling into a ungreased casserole dish.
5. Spread the cornmeal mixture on top of the filling.
6. Bake for 25 minutes.
7. Sprinkle the remaining cheese onto of the tamale casserole.
8. Bake for an additional 10 minutes or until the cheese is melted.
9. Garnish each serving with jalapeno slices (optional). |
