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After nearly 100 years...the tradition continues!

Try this fun recipe using our great yellow Indian Head corn meal!

Zesty Tamale Pie

1½ 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 tsp. salt

2¼ cups Indian Head Yellow Corn Meal

2 cups water

1 can (12 fl. oz.) evaporated milk

1 can (4 oz.) diced green chilis

½ cup (2 oz.) shredded cheddar cheese

Pickled jalapeños (optional)

Preparation time: 20 minutes/Cooking time: 50 minutes/Servings: 6

1. PREHEAT: Preheat oven to 425° F. Grease 12 x 8 inch baking dish

2. FOR FILLING: Brown ground beef in large skillet with onion and garlic over medium heat until no longer pink; drain. Stir in enchilada sauce, corn, olives and salt.

3. 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 chilis. Reserve 2 cups of the corn meal mixture; cover with plastic wrap. Spread remaining corn meal mixture on bottom and up sides of prepared baking dish.

4. BAKE in oven for 10 minutes. Cool on wire rack.

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

6. BAKE for 15 to 20 minutes; sprinkle with cheese.

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