Hot Tamale Pie
Courtesy of National Pork Board
Servings: 6
Prep Time: 20 Min. Cook Time: 30 Min. What you need:
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+ 1 lb. lean ground pork
+ 1/2 c. cold water + 1/2 c. yellow corn meal + 1/4 tsp. salt + 1/4 tsp. ground cumin + 1/8 tsp. ground red pepper (cayenne) + 1 1/3 c. water + 1 large onion, chopped + 1 red or yellow bell pepper, chopped + 1 (15 1/2 oz.) can red kidney beans, drained + 1 (10-oz.) can enchilada sauce + 1 (2 1/4 oz.) can sliced pitted ripe olives, drained + 1 c. shredded cheddar or Monterey jack cheese What to do:
1. In a bowl combine the cornmeal, 1/2 c. cold water, salt, cumin and red pepper.
2. In medium saucepan bring the 1 1/3 c. 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 min. or until very thick, stirring occasionally. 3. Spread the hot cornmeal mixture into a greased 7x12-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. Spoon the pork mixture over the cornmeal layer in the casserole, cover and bake in a 350°F. oven for 20 min. 6. Sprinkle with cheese; bake uncovered for 3 min. longer or until cheese melts. * Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com Nutritional information:
Calories: 321; Total Fat: 11g; Saturated Fat: 5g; Cholesterol: 58mg; Total Carbs: 29g; Fiber: 6g; Sodium: 721mg;
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