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Ingredients
US|METRIC
6 SERVINGS
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Directions
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Directions
- In 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.
- Meanwhile, 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.
- Sprinkle with cheese; bake uncovered for 3 minutes longer or until cheese melts.
NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories390Calories from Fat220 |
% DAILY VALUE |
Total Fat24g37% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol75mg25% |
Sodium880mg37% |
Potassium470mg13% |
Protein24g |
Calories from Fat220 |
% DAILY VALUE |
Total Carbohydrate22g7% |
Dietary Fiber3g12% |
Sugars5g |
Vitamin A25% |
Vitamin C90% |
Calcium20% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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