Directions:
- Preheat oven to 350.
- Saute onions in oil over high heat until translucent.
- Add ground beef, cumin, chili powder, and oregano and cook until browned.
- Remove from heat, and pour off excess fat. Transfer to 9x13 casserole dish.
- Stir in corn, olives, tomatoes, and enchilada sauce, and set aside while you make the crust.
- Bring 3 cups of water to a boil and and salt and pepper.
- In a small bowl combine the cornemeal and cold water, stirring to combine.
- When the water is at a full rolling boil, add the cornmeal paste.
- Stir continuously until thickened, 5 to 10 minutes.
- Remove from heat and season with salt and pepper and stir in cheese.
- Immediately spread evenly over casserole.
- Dot with butter and bake until golden and bubbly, about 30 minutes.
- Serve with a dollop of sour cream on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 513.92 Kcal (2152 kJ) | ||
| Calories from fat | 322.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.84g | 55% | |
|---|---|---|---|
| Cholesterol | 97.82mg | 33% | |
| Sodium | 600.25mg | 25% | |
| Potassium | 617.06mg | 13% | |
| Total Carbs | 28.24g | 9% | |
| Sugars | 4.51g | 18% | |
| Dietary Fiber | 4.67g | 19% | |
| Protein | 23.3g | 47% | |
| Vitamin C | 13.4mg | 22% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.3mg | 18% | |
| Calcium | 296.4mg | 30% | |
| Amount Per 100 g | |||
| Calories | 129.03 Kcal (540 kJ) | ||
| Calories from fat | 80.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9g | 55% | |
|---|---|---|---|
| Cholesterol | 24.56mg | 33% | |
| Sodium | 150.71mg | 25% | |
| Potassium | 154.93mg | 13% | |
| Total Carbs | 7.09g | 9% | |
| Sugars | 1.13g | 18% | |
| Dietary Fiber | 1.17g | 19% | |
| Protein | 5.85g | 47% | |
| Vitamin C | 3.4mg | 22% | |
| Iron | 0.8mg | 18% | |
| Calcium | 74.4mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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