#755 Hot Tamale Pie

#755
what you'll need
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 ounce 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
how to prepare
Preheat oven to 350 degrees F..

In a bowl combine the cornmeal, 1/2 cup cold water, salt, cumin and red pepper.

In medium saucepan bring 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 for 20 minutes.

Sprinkle with cheese; bake uncovered for 3 minutes longer or until cheese melts.

 

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