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Hot Tamale Pie
3-6-2008
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.
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| Ingredients:
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1
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pound
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lean ground pork
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1/2
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cup
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yellow cornmeal
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1/2
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cup
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cold water
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1/4
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teaspoon
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salt
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1/4
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teaspoon
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ground cumin
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1/8
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teaspoon
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ground red pepper (cayenne)
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1 1/3
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cups
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water
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1
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large
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onion, chopped
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1
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red or yellow
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sweet bell pepper, chopped
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1
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15 1/2 oz.
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can red kidney beans, drained
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1
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10 oz.
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can enchilada sauce
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1
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2 1/4 oz.
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can sliced pitted ripe olives, drained
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1/4
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teaspoon
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salt
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1
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cup
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shredded Cheddar or Monterey Jack cheese
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| Preparation:
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1
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In a bowl combine the cornmeal, 1/2 cup cold water, salt, cumin and red pepper.
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2
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In medium saucepan bring the 1 1/3 cups water to a boil.
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3
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Slowly add cornmeal mixture; stirring constantly to make sure it does not lump.
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4
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Return to a boil, stirring constantly. Lower heat and cook for 10 minutes or until very thick, stirring occasionally.
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5
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Spread the hot cornmeal mixture into a greased 7x12-inch casserole.
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6
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Meanwhile, in a large nonstick skillet cook the pork, onion and sweet pepper until pork is browned and vegetables tender.
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7
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Stir in beans, enchilada sauce and olives. Bring to a boil.
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8
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Spoon the pork mixture over the cornmeal layer in the casserole, cover and bake in a 350 degree F. oven for 20 minutes.
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9
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Sprinkle with cheese; bake uncovered for 3 minutes longer or until cheese melts.
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| Nutrion:
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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
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| Courtesy of:
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