Hot Tamale Casserole
Hot Tamale Casserole is a simple and easy casserole recipe with a cornmeal crust, ground pork and bean filling, and lots of cheese on top.
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
- In a bowl combine the cornmeal, 1/2 cup cold water, ¼ teaspoon salt, cumin and red pepper; set aside.
- In medium saucepan bring the 1 1/4 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 dish.
- Meanwhile, in a large nonstick skillet cook the pork, onion and bell pepper until pork is browned and vegetables are tender.
- Stir in the beans, enchilada sauce, olives and remaining ¼ teaspoon salt. Bring to a boil.
- Spoon the pork mixture over the cornmeal layer in the prepared dish, 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.