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Hot Tamale Pie

Hot Tamale Pie

This pie is a layered version of the popular Mexican tamales. Easy to put together for a weekday meal. Complete the meal with a tossed green salad.



  1. In a bowl combine the cornmeal, 1/2 cup cold water, salt, cumin and red pepper.
  2. 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.
  3. Spread the hot cornmeal mixture into a greased 7 x 12-inch casserole.
  4. Meanwhile, in a large nonstick skillet cook the pork, onion and sweet pepper until pork is browned and vegetables tender.
  5. Stir in beans, enchilada sauce and olives. Bring to a boil.
  6. Spoon the pork mixture over the cornmeal layer in the casserole, cover and bake in a 350 degree F oven for 20 minutes.
  7. Sprinkle with cheese; bake uncovered for 3 minutes longer or until cheese melts.

prep time 20 min
cook time 30 min
Serves 6

Nutritional Information: Calories: 321 calories Protein: 26 grams Fat: 11 grams Sodium: 721 milligrams Cholesterol: 58 milligrams Saturated Fat: 5 grams Carbohydrates: 29 grams Fiber: 6 grams

Recipe and photo credit: National Pork Board -


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