Tamale Pie Recipe
Save And Share :
Sponsored Links
This spicy beef and bean casserole topped with polenta is sure to be an instant family favorite.
Ingredients
- 4-1/2 cups water (4 cups if using cornmeal)
- 1 teaspoon salt
- 1-1/4 cups instant polenta or cornmeal, divided
- 8 ounces shredded cheddar cheese, divided
- 1-1/4 pounds lean ground beef
- 1 19-ounce can black beans, drained and rinsed
- 1 15-ounce can salsa style tomato sauce or 1 can (14-1/2 oz.) chili-style tomatoes
- 1 15-ounce can whole kernel corn, drained
- 1/2 cup thinly sliced green onions
- 1 4-ounce can chopped green chiles
- Heat oven to 425 degrees F. Bring water and salt to boil in a large saucepan. Reserve 2 tablespoons instant polenta. Gradually whisk remaining polenta into boiling water. Reduce heat to low; cook, stirring, 5 minutes. Reserve 1/4 cup cheddar cheese. Stir remaining cheese into polenta.
- Meanwhile, brown beef in large skillet over high heat. Drain fat from skillet and discard. Stir in beans, tomato sauce, corn, chiles, green onions and reserved polenta; heat through.
- Spoon beef mixture into a shallow 2-quart casserole. Spoon polenta over top. Sprinkle with reserved cheddar. Place casserole on a jelly-roll pan. Bake 20 minutes or until top of pie begins to brown. Makes 6 servings.
- Calories 685, Total Fat 27 g, Saturated Fat 13 g, Cholesterol 97 mg, Sodium 1443 mg, Carbohydrate 74 g, Protein 37 g.
- Percent Daily Values are based on a 2,000 calorie diet
Sponsored Links
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment