For filling: Cook beef, onion and garlic in large skillet until beef is browned, drain. Stir in enchilada sauce, corn, olives and 1 tsp salt.

 

For Crust: Preheat oven to 425 degrees F. Combine cornmeal, water, evaporated milk and 1 tsp salt in medium saucepan. Cook over medium-high heat, stirring frequently, for 5 to 7 minutes or until thick. Stir in chilies.

 

Reserve 2 cups cornmeal mixture; cover with plastic wrap. Spread remaining cornmeal mixture on bottom and up sides of greased 12" x 8" baking dish. Bake for 10 minutes. Cool on wire rack.

 

Spoon meat filling into cornmeal crust. Spread reserved cornmeal mixture over meat filling. Bake for 15 -20 minutes; sprinkle with cheese. Bake for additional 5 -10 minutes or until cheese is melted. Garnish with jalapenos.