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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;