Hot Tamale Pie

Hot Tamale Pie Ingredients

1 pound lean ground pork	1 large onion chopped
1/2 cup yellow cornmeal	1 red or yellow sweet bell pepper chopped
1/2 cup cold water	1 15 1/2-oz. can red kidney beans drained
1/4 teaspoon salt	1 10-oz.can enchilada sauce
1/4 teaspoon ground cumin	1 2 1/4-oz. can sliced pitted ripe olives drained
1/8 teaspoon ground red pepper (cayenne)	1/4 teaspoon salt
1 1/3 cups water	1 cup shredded Cheddar or Monterey Jack cheese

Instructions for Hot Tamale Pie

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.

Main Ingredient: PorkCuisine: American

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