Hot Tamale Pie

Hot Tamale Pie

Courtesy of National Pork Board 6 Servings • 20 Min. Prep Time • 30 Min. Cook Time
Ingredients
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

Nutrition:

Calories: 321; Total Fat: 11g; Saturated Fat: 5g; Cholesterol: 58mg; Total Carbs: 29g; Fiber: 6g; Sodium: 721mg;