Tamale Pie

After a long busy day, when I get hungry and realize it's already dinner time but I'm still at my desk, want to know what makes me happy? Remembering that I have dinner all ready in the fridge and it just needs a quick re-heating. Really happy.

The key to this kind of weeknight happiness, of course, is a little time spent in the kitchen on Sunday. But this casserole is easy to make so it really is only a little time.

It's packed with flavor thanks to some good spices and your favorite salsa. And, of course, a cheesy topping always adds to the happiness. The cilantro gives it more of a Southwest feeling but feel free to use parsley instead if cilantro is not your thing. This dinner will be your thing, though. In fact, I have a feeling I'll be making it again next Sunday. Enjoy!

by Hungry Couple

Prep Time: 20 Minutes

Cook Time: 15 Minutes

6070261

Ingredients (6 Servings)

• Cornmeal Base:
• 1 Cup polenta
• 1 1/2 Cups water
• 1/2 Cup milk
• 1/4 Cup cheddar or Mexican blend cheese
• Salt to taste
• 
  
• Beef Topping:
• 1 lb. Ground beef
• 1/2 Teaspoon dried oregano
• 1 Teaspoon cumin
• Salt to taste
• 1 1/2 Cups salsa (heat level of your choice)
• 1 Can (approx. 15 oz.) red kidney beans
• 2 Tablespoons chopped cilantro, plus extra for topping
• 3/4 Cup cheddar or Mexican blend cheese

Instructions

Pre-heat the oven to 400 degrees.

Brown the beef in a large skillet and season with the oregano, cumin and salt. Stir in the salsa, beans and cilantro. Continue cooking for about 5 minutes so that the flavors can come together.

While the beef is cooking, add the polenta, water and milk to a pot and cook on medium heat (about 10 minutes), stirring frequently. When it starts to thicken, stir in the cheese and season. Turn off the heat and let stand for a few minutes to firm up.

Spread the polenta in an even layer at the bottom of a casserole dish. The one I used is a 2 quart pan. Add the beef and bean mixture and top with the cheese. Bake for approximately 15 minutes or until the cheese has melted. Sprinkle on a bit of extra cilantro before serving, if desired.

Powered by Recipage