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IngredientsUS|METRIC
US|METRIC
- 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 onion (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)
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.
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