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 in cilantro.
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.

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