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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 1 |
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If you love tamales, our Tamale Pie is for you. We take a shortcut with a make-ahead savory ground beef and kidney bean filling and top with prepared polenta rounds-tasty and quick! Ingredients:
1 1/2 tablespoons vegetable oil |
1/2 portion master meat mix (about 1 lb. 11 oz.) |
2 tablespoons chili powder |
1/2 large green bell pepper, seeded and chopped |
2 tablespoons adobo sauce (from a can of chipotles in adobo) |
1 8-oz. can tomato sauce |
2 1-lb. rolls prepared polenta |
2 cups shredded extra-sharp cheddar |
Directions:
1. Preheat oven to 350°F. Warm oil in a large skillet over medium-high heat. Add meat mix, chili powder and bell pepper; cook, stirring, until beef is browned, about 6 minutes. Stir in adobo and tomato sauce and bring to a simmer. Reduce heat to medium-low; simmer for 3 minutes.
2. Mist a 9-by-13-inch pan with cooking spray. Slice both rolls of polenta into 1/8-inch rounds, about 30 pieces total. Line bottom of pan with half of polenta, overlapping if needed.
3. Spread meat mixture evenly over polenta and sprinkle with 1 cup cheese. Arrange remaining polenta on top; sprinkle with remaining cheese. Cover with foil and bake until bubbling, 25 to 30 minutes.
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