Ingredients
1
box (10 oz) frozen corn & butter sauce
3/4
cup yellow cornmeal
1/2
cup refrigerated taco sauce with seasoned ground beef (from 15-oz container)
1
can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1
cup medium queso blanco cheese dip (from 15-oz jar)
1
container (16 oz) chunky pico de gallo salsa (2 cups)
Crisco® Original No-Stick Cooking Spray
Preparation
Heat oven to 400°F. Spray large cookie sheet with cooking spray. Microwave corn as directed on box. In food processor, place corn and 1/4 cup water. Cover; process until smooth, about 1 minute, scraping sides occasionally, if necessary. Stir in 1/2 cup of the cornmeal until blended.
In small bowl, combine beef and 1/4 cup of the corn mixture; set aside.
Unroll dough on work surface; press to form 14x13-inch rectangle. With pizza cutter or sharp knife, cut into 4 rows by 3 rows to make 12 rectangles. Spread 1 rounded tablespoon of the remaining cornmeal mixture over each rectangle to within 1/2 inch of edges. Spoon 1 tablespoon beef mixture lengthwise down center of each rectangle to within 1/2 inch of each end.
Place remaining 1/4 cup cornmeal in pie plate or shallow bowl; set aside. Bring long sides of dough up and around filling; press edges and ends to seal completely. Gently stretch to about 5 inches in length. Twist both ends of each tamale; loosely tie each end with 5-inch piece of kitchen string, if desired. Lightly spray each tamale with cooking spray. Gently roll in cornmeal to coat. Place seam side down on cookie sheet.
Bake 15 to 17 minutes or until golden brown. Meanwhile, heat cheese dip as directed on jar. Serve tamales warm with cheese dip and salsa.
