Cooking No Bake Tamale Pie
No - Bake Tamale Pie
Making tamale pie is usually a time-consuming job, but
our speedy filling is cooked in a skillet and the typical
saucepan topping is replaced by sliced precooked polenta.
4 teaspoons vegetable oil
1 small onion, chopped
2 garlic cloves, crushed with garlic press
1 pound lean (90%) ground beef
2 teaspoons chili powder
1 teaspoon ground cumin
1⁄2 teaspoon salt
1 log (16 ounces) precooked polenta, cut
crosswise into 8 slices
1 jar (16 ounces) medium-hot salsa (about 13⁄4 cups)
1 cup frozen whole-kernel corn
1⁄2 cup loosely packed fresh cilantro leaves, chopped
1. In nonstick 12-inch skillet, heat 2 teaspoons oil
over medium-high heat. Add onion and cook, stirring
frequently, until golden, about 3 minutes. Stir in garlic;
cook 30 seconds.
2. Stir in ground beef and cook, breaking up meat
with side of spoon, until meat is no longer pink, about
5 minutes. Stir in chili powder, cumin, and salt; cook
1 minute, stirring.
3. In nonstick 10-inch skillet, heat remaining 2 teaspoons
oil over medium-high heat. Add polenta and
cook until golden on both sides and heated through,
about 10 minutes.
4. Meanwhile, stir salsa and frozen corn into meat
mixture; simmer 3 to 5 minutes to blend flavors. Stir
5. Spoon meat mixture into 9-inch deep-dish pie
plate or shallow 11⁄2-quart casserole. Arrange polenta
on top. Spoon 2 polenta slices and some chile onto
each of 4 dinner plates.
Makes 4 main-dish servings.
Would you like to build a website