Hot Tamale Pie

Hot Tamale Pie

1 review, 3 star(s). 100% would make again

Ready in 45 minutes

This pie is a layered version of the popular Mexican tamales. Easy to put together for a weekday meal.


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 15.5-oz can red kidney beans; drained
1 10-oz.can enchilada sauce
1 2.25-oz. sliced pitted ripe olives; drained
1/4 teaspoon Salt
1 cup Cheddar or Monterey Jack cheese; shredded

Original recipe makes 6



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.]
tyson 10y ago

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