Ingredients Jump to Instructions ↓

  1. 1 pound lean ground pork

  2. 1/2 cup yellow cornmeal

  3. 1/2 cup cold water

  4. 1/4 teaspoon ground cumin

  5. 1/8 teaspoon ground red pepper (cayenne)

  6. 1 1/3 cups water

  7. 1 large onion, chopped

  8. 1 red or yellow sweet bell pepper, chopped

  9. 1 (15 1/2-ounce) can red kidney beans, drained

  10. 1 (10-ounce) can enchilada sauce

  11. 1 (2 1/4-ounce) can sliced pitted ripe olives, drained

  12. 1/4 teaspoon salt

  13. 1 cup shredded Cheddar or Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. 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 °F (175°C) oven for 20 minutes. Sprinkle with cheese; bake uncovered for 3 minutes longer or until cheese melts.


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