Cook ground beef and onion in a large skillet until beef is browned. Drain. Stir in salsa, water, corn, olives and taco seasoning mix. Bring to a boil. Reduce heat and cool for 3 to 4 minutes.
Preheat oven to 425. Combine corn meal, evaporated milk, green chiles, cheese and salt in medium sauce pan. Cook over medium heat, stirring frequently for 5 to 7 minutes until thickened. Spoon half of crust mix into a 12 x 8 ungreased baking pan. Bake for 20 to 25 minutes. Then spoon all of filling mix on top of cooked crust mix. Spoon the rest of crust mix on top of filling mix (I added some water to make it less thick). Bake for 20 to 25 minutes. If you want, you can add another cup of shredded cheese on top of tamale pie and bake for 7 to 10 minutes. Let tamale pie cool for a few minutes, then enjoy!
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|Serving Size: 1 Serving (634g)|
|Recipe Makes: 6|
|Calories from Fat: 665 (53%)|
|Amt Per Serving||% DV|
|Total Fat 73.9g||99 %|
|Saturated Fat 27.7g||139 %|
|Monounsaturated Fat 28.1g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 166.2mg||51 %|
|Sodium 1446.3mg||50 %|
|Potassium 1526.3mg||40 %|
|Total Carbohydrate 103.9g||31 %|
|Dietary Fiber 13.6g||55 %|
|Sugars, other 90.3g|
|Protein 49.9g||71 %|
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Calories per serving: 1265
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