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- Preheat oven to 425 degrees. Grease 13 x 9 baking dish. Combine corn meal, water, evaporated milk and salt in medium saucepan. Cook over medium-high heat, stirring frequently, for 5-7 minutes or until thickened. Stir in chiles. Reserve 2 cups of 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 in dish on wire rack.l Spoon beef filling into corn meal crust. Spread reserved corn meal mixture over beef filling. Bake for 15-20 minutes. Sprinkle with cheese. Bake an additional 5-10 minutes until cheese is melted. Garnish with jalapenos.
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Originally Submitted
4/20/2010
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