Tamale Pie

Photo: Ryan Benyi; Styling: Gerri Williams

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!

Yield: Serves: 8
Cost per Serving: $1.33
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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 395
  • Fat: 22g
  • Saturated fat: 10g
  • Protein: 19g
  • Carbohydrate: 16g
  • Fiber: 4g
  • Cholesterol: 91mg
  • Sodium: 1004mg

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

Preparation

  1. 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. 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. 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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