Update my dinner status, I'm making this tonight.
7 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 pound lean 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 large onion chopped
- 1 red or yellow sweet 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
- 1/4 teaspoon salt
- 1 cup shredded Cheddar or Monterey Jack cheese
Preparation
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.
