Tamale Pie

This spicy beef and bean casserole topped with polenta is sure to be an instant family favorite.



by 4  people


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Ingredients
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    4 1/2  cups 
    water (4 cups if using cornmeal)
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    1   teaspoon 
    salt
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    1 1/4  cups 
    instant polenta or cornmeal, divided
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    8   ounces 
    shredded cheddar cheese, divided
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    1 1/4  pounds 
    lean ground beef
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    1  19  ounce can 
    black beans, drained and rinsed
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    1  15  ounce can 
    salsa style tomato sauce or 1 can (14-1/2 oz.) chili-style tomatoes
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    1  15  ounce can 
    whole kernel corn, drained
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    1/2  cup 
    thinly sliced green onions
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    1  4  ounce can 
    chopped green chiles

Directions
1.
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.
2.
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.
3.
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.
Nutrition information
Per Serving: cal. (kcal) 685, Fat, total (g) 27, chol. (mg) 97, sat. fat (g) 13, carb. (g) 74, pro. (g) 37, sodium (mg) 1443, Percent Daily Values are based on a 2,000 calorie diet
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