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.
Hot Tamale
Pie
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-ounce) can red kidney beans, drained
1 (10-ounce) can enchilada sauce
1 (2 1/4-ounce) can sliced pitted ripe olives, drained
1/4 teaspoon salt
1 cup shredded Cheddar or Monterey Jack cheese
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 7x12-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.
