Hot Tamale Casserole

By á-47

Ingredients

• 2 cups water
• 1/4 tea. salt
• 1/8 tea. cayenne pepper
• 1/2 cup cornmeal
• 1 1/2 lbs. lean hamburger
• 1 large onion, chopped
• 1 med. green pepper, chopped
• 2 garlic cloves, minced
• 1 16 oz. can kidney beans, rinsed and drained
• 1 10 oz. can enchilada sauce
• 1 4 oz. can chopped green chilies
• 1 2 1/4 oz. sliced ripe olives, drained
• 2 tsa. chili powder
• 2 tea. minced fresh cilantro
• 3/4 cup shredded cheddar cheese

Details

Servings 6

Preparation

Step 1

In a small heavy saucepan, bring the water, salt and cayenne to a boil. Reduce heat to a gentle boil, slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cheanly from the sides of the pan.

Meanwhile, in a large skillet, cook the hamburger, onion, green pepper and garlic over medium heat until meat is no longer pink. Stir in the beans, enchilada sauce, chilies, olives, chili powder and cilantro, heat through.

Spread polenta into a greased 8 in. square baking dish. Top with meat mexture. Cover and bake at 350 degrees for 25 minutes. Sprinkle with cheese. Bake, uncovered, for 1-5 minutes or until filling is bubbly andcheese is melted.