Hot Tamale Pie

Name: Hot Tamale Pie
Total time: 3000 s
Yield: 6 servings
Ingredients: 1 pound ground pork; 1/2 cup yellow cornmeal; 1/2 cup cold water; 1/4 teaspoon salt; 1/4 teaspoon ground cumin; 1/8 teaspoon ground red pepper cayenne; 1 1/3 cups water; 1 onions large, chopped; 1 red bell pepper OR yellow bell pepper, chopped; 15 1/2 ounces red kidney beans drained; 10 ounces enchilada sauce; 2 1/2 ounces sliced black olives drained; 1/4 teaspoon salt; 1 cup cheddar cheese OR Monetery Jack cheese, shredded

Pork

14Ingredients

390Calories

50Minutes

Ingredients

servings:

1 pound ground pork
1/2 cup yellow cornmeal
1/2 cup cold water
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper (cayenne)
1 1/3 cups water
1 onions (large, chopped)
1 red bell pepper (OR yellow bell pepper, chopped)
15 1/2 ounces red kidney beans (drained)
10 ounces enchilada sauce
2 1/2 ounces sliced black olives (drained)
1/4 teaspoon salt
1 cup cheddar cheese (OR Monetery Jack cheese, shredded)

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Directions

1In a bowl combine the cornmeal, 1/2 cup cold water, salt, cumin and red pepper. In medium saucepan bring the 1 1/3 cups 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 minutes or until very thick, stirring occasionally. Spread the hot cornmeal mixture into a greased 7x12-inch casserole.
2Meanwhile, in a large nonstick skillet cook the pork, onion and sweet pepper until pork is browned and vegetables tender. 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 degree F. oven for 20 minutes.
3Sprinkle with cheese; bake uncovered for 3 minutes longer or until cheese melts.

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