Fiesta Baked Tamales

Steps

• 1

  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.
• 2

  In small bowl, combine beef and 1/4 cup of the corn mixture; set aside.
• 3

  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.

  
• 4

  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.

  
• 5

  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.