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.

Prep: 20 min | Cook: 30 min | Yield: 6 servings

Ingredients

• 1 pound 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 bell pepper, chopped
• 1 (15 1/2 ounce) can red kidney beans, drained
• 1 (10 ounce) can enchilada sauce
• 1 (2 1/2 ounce) can sliced black olives, drained
• 1/4 teaspoon salt
• 1 cup Cheddar or Monterey Jack cheese, shredded

Instructions

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 degrees F oven for 20 minutes.
7. Sprinkle with cheese; bake uncovered for 3 minutes longer or until cheese melts.

Nutrition

Per serving: 321 calories 26 grams Fat 11 grams Sodium 721 milligrams Cholesterol 58 milligrams Saturated Fat 5 grams Carbohydrates: 29 grams Fiber: 6 grams

Attribution

Recipe and photo used with permission from: National Pork Board