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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.

1 pound lean 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 sweet 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
1/4 teaspoon salt
1 cup shredded Cheddar or Monterey Jack cheese
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.
3 Slowly add cornmeal mixture; stirring constantly to make sure it does not lump.
4 Return to a boil, stirring constantly. Lower heat and cook for 10 minutes or until very thick, stirring occasionally.
5 Spread the hot cornmeal mixture into a greased 7x12-inch casserole.
6 Meanwhile, in a large nonstick skillet cook the pork, onion and sweet pepper until pork is browned and vegetables tender.
7 Stir in beans, enchilada sauce and olives. Bring to a boil.
8 Spoon the pork mixture over the cornmeal layer in the casserole, cover and bake in a 350 degree F. oven for 20 minutes.
9 Sprinkle with cheese; bake uncovered for 3 minutes longer or until cheese melts.
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
Courtesy of:
National Pork Board

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