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

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.

Servings: 6
Source: National Pork Board