No-Bake Tamale Pie
INGREDIENTS
4 teaspoons vegetable oil
1 small onion, chopped
2 cloves garlic, crushed with garlic press
1 pound lean (90%) ground beef
2 teaspoons chili powder
1 tablespoon ground cumin
1/2 teaspoon salt
1 log (16 ounces) precooked polenta, cut crosswise into 8 slices
16 ounces medium-hot salsa
1 cup frozen corn kernels
1/2 cup fresh cilantro leaves, loosely packed, chopped
DIRECTIONS
In nonstick 12-inch skillet, heat 2 teaspoons oil over medium-high
heat.
Add onion and cook 3 minutes or until golden. Stir in garlic; cook 30
seconds.
Stir in ground beef and cook, breaking up meat with side of spoon,
about
5 minutes or until meat is no longer pink. Add chili powder, cumin,
and
salt; cook 1 minute.
In nonstick 10-inch skillet, heat remaining 2 teaspoons oil over
medium-high heat. Add polenta and cook 10 minutes or until golden on
both sides and heated through.
While polenta cooks, add salsa and frozen corn to meat mixture; cook 3
to 5 minutes to blend flavors. Stir in cilantro.
Spoon meat mixture into deep-dish pie plate or shallow 1 1/2-quart
casserole. Arrange polenta on top. Serves 4.
NUTRITIONAL INFORMATION (per serving) Calories 425
Total Fat 17g
Saturated Fat 5g
Cholesterol 69mg
Sodium 1,325mg
Total Carbohydrate 38g
Dietary Fiber 6g
Protein 32g
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