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 pound ground pork
1/2 cup yellow cornmeal
1/2 cup cold water
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
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 7 x 12-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.