The answer: my Mom's Tamale Pie.
In reality it's like a Mexican casserole; good news for you, you cook everything in one container and bake to enjoy! Less dishes, less stress, more family or you time, more of comments like: "Mom can you make that again?!" "I'm so full I couldn't eat another bite, but I might steal a bite of yours." And, "I can't wait to eat this for lunch tomorrow." I promise, it's that good.
I took pictures of the products I use to make it as a helpful guide and you can use these or whatever you like best.
This dish serves 4 very hungry individuals or approx. 6
Ingredients:
2 lbs. ground chuck (beef)
1 package Taco Seasonings (I use 1/2 the bag, and prefer low sodium if you can find it)
1 can Refried Beans
8 oz. Salsa (I use medium spice and you want a more "saucy" salsa)
8 oz. Mexican shredded cheese
1 cup Instant Polenta
3 cups water or chicken stock
You will also need a saute pan and wooden spoon (for cooking meat), rubber spatula, glass casserole dish, whisk and pot (for polenta).
Instructions:
1) Preheat - Bake @ 350 degrees.
2) Cook the ground beef in a large to medium sized saute pan over medium heat with 2 Tbsp. oil. Read the directions on the back of the Taco Seasonings, drain off some of the fat, add once meat is cooked with some water and cover.
3) Off the heat, mix in the salsa and refried beans to the meat. Set aside.
4) Bring 3 cups water or stock with 2 tsps salt to a boil, then with whisk in hand, already moving the liquid in a circular motion, pour in the polenta. Because it's instant, it really does cook in an instant. Continue stirring until all the liquid is absorbed. Take off the heat and stir in a couple pats (tablespoons) of butter.
5) Spray your glass dish with some Pam cooking spray for easy removal once baked.
** Here's how the dish is layered: Polenta, Meat, Cheese, Polenta, Meat, Cheese. It's really that simple.
6) So you'll want to pour in half the polenta, spread evenly with the rubber spatula. Then half the meat and half the cheese.
7) Do these three layers again ~ polenta, meat, and finishing with the remaining cheese.
Bake in the oven until the cheese has melted and the whole thing is bubbly-hot! (Approx. 20 + minutes)
While the Tamale Pie is baking in the oven, make the sauce. This is totally optional, but I feel like it adds a more "not-your-everyday-casserole" touch plus if you put hot salsa in yours, this will help cool down your mouth. Oh, did I mention it has cilantro in it?... which I know some of you think tastes like soap so just admit the herb but keep the rest.
1 - 8 oz. container sour cream (I like Daisy brand)
about 1/4 cup cilantro, chopped
1 lime, juiced
salt & pepper
--> Mix all ingredients in a small bowl and season to taste.
When its all hot and bubbly and smells like Mexican food, take out of the oven, carefully please, and let cool for 5 minutes. I know, very tempting to just dig right in, but if you still want the roof of your mouth intact, please wait. Cut out squares of your "pie" doing the best you can to get as much melted cheese as possible and drizzle the sour cream sauce on top.
