Hot Tamale Pie
|1 poundlean ground pork|
|1/2 cupYellow cornmeal|
|1/2 cupCold water|
|1/4 teaspoonGround cumin|
|1/8 teaspoonground red pepper; (cayenne)|
|1 1/3 cupsWater|
|1 largeOnion; chopped|
|1 red or yellow sweet bell pepper; chopped|
|1 15.5-oz canred kidney beans; drained|
|1 10-oz.canenchilada sauce|
|1 2.25-oz.sliced pitted ripe olives; drained|
|1 cupCheddar or Monterey Jack cheese; shredded|
Hot Tamale Pie 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.
Republished with Permission, National Pork Council
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Republished with Permission, National Pork Council [I posted this recipe.]
7 years, 10 months, 3 weeks, 2 days, 9 hours, 8 minutes ago
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