Hot Tamale Pie

Difficulty: 2/5
Time: 50 minutes


  • 1 pound 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 bell pepper OR yellow bell pepper, chopped
  • 1 15 1/2-oz can red kidney beans drained
  • 1 10-oz can enchilada sauce
  • 1 2 1/2-oz can sliced black olives drained
  • 1/4 teaspoon salt
  • 1 cup Cheddar cheese OR Monetery Jack cheese, shredded



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 7×12-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.

Serves 6