Courtesy of National Pork Board
6Servings•20 Min.Prep Time•30 Min.Cook Time•
原料：
- 1 lb. lean ground pork
- 1/2 c. cold water
- 1/2 c. yellow corn meal
- 1/4 tsp. salt
- 1/4 tsp. ground cumin
- 1/8 tsp. ground red pepper (cayenne)
- 1 1/3 c. water
- 1 large onion, chopped
- 1 red or yellow 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 c. shredded cheddar or Monterey jack cheese
说明：
- In a bowl combine the cornmeal, 1/2 c. cold water, salt, cumin and red pepper.
- In medium saucepan bring the 1 1/3 c. 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 min. 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. oven for 20 min.
- Sprinkle with cheese; bake uncovered for 3 min. longer or until cheese melts.
- Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
营养：
| 成分 | 数值 |
|---|
| Calories | 321 |
| Total Fat | 11g |
| Saturated Fat | 5g |
| Cholesterol | 58mg |
| Total Carbs | 29g |
| Fiber | 6g |
| Sodium | 721mg |