Hot Tamale Pie
Courtesy of National Pork Board 6 Servings • 20 Min. Prep Time • 30 Min. Cook TimeIngredients |
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1 lb. lean ground pork |
1/2 c. cold water |
1/2 c. yellow corn meal |
1/4 tsp. salt |
1/4 tsp. ground cumin |
1/8 tsp. ground red pepper (cayenne) |
1 1/3 c. water |
1 large onion, chopped |
1 red or yellow bell pepper, chopped |
1 (15 1/2 oz.) can red kidney beans, drained |
1 (10-oz.) can enchilada sauce |
1 (2 1/4 oz.) can sliced pitted ripe olives, drained |
1 c. shredded cheddar or Monterey jack cheese |
Directions:
1. In a bowl combine the cornmeal, 1/2 c. cold water, salt, cumin and red pepper.
2. In medium saucepan bring the 1 1/3 c. water to a boil. Slowly add cornmeal mixture; stirring constantly to make sure it does not lump. Return to a boil, stirring constantly. Lower heat and cook for 10 min. or until very thick, stirring occasionally.
3. Spread the hot cornmeal mixture into a greased 7x12-inch casserole.
4. Meanwhile, in a large nonstick skillet cook the pork, onion and sweet pepper until pork is browned and vegetables tender.
5. Stir in beans, enchilada sauce and olives. Bring to a boil. Spoon the pork mixture over the cornmeal layer in the casserole, cover and bake in a 350°F. oven for 20 min.
6. Sprinkle with cheese; bake uncovered for 3 min. longer or until cheese melts.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com