Hot Tamale Casserole

🧂 Ingredients

• 1 pound ground pork
• 1/2 cup yellow cornmeal
• 1/2 cup cold water
• ½ teaspoon salt

  divided
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1 1/4 cups water
• 1 large onion

  chopped
• 1 red or yellow bell pepper

  chopped
• One 15 1/2-oz can red kidney beans drained
• One 10-oz can enchilada sauce
• One 2 1/2-oz can sliced black olives

  drained
• 1 cup shredded cheddar cheese

Instructions

• 1 In a bowl combine the cornmeal, 1/2 cup cold water, ¼ teaspoon salt, cumin and
  red pepper; set aside.
• 2 In medium saucepan bring the 1 1/4 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 7×12-inch casserole dish.
• 6 Meanwhile, in a large nonstick skillet cook the pork, onion and bell pepper
  until pork is browned and vegetables are tender.
• 7 Stir in the beans, enchilada sauce, olives and remaining ¼ teaspoon salt. Bring
  to a boil.
• 8 Spoon the pork mixture over the cornmeal layer in the prepared dish, 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.

Nutrition Info