Simplified tamales into a casserole turns a 5-hr ordeal into a quick and tasty weeknight meal.
Ingredients 1/2 portion Master Meat Mix (see below) 2 Tbsp chilli powder 1/2 large green bell pepper, seeded and chopped 2 Tbsp adobo sauce (from a can of chipotles in adobo) 1 8-oz can tomato sauce 2 1lb rolls prepared polenta (easy to make from scratch, see below) 2 cups shredded cheddar cheese Directions 1) Preheat oven to 350 degrees. Warm oil in skillet over medium-high heat. Add meat mix, chili powder and bell pepper; cook, stirring, until beef is browned, about 6 minutes. Stir in adobo and tomato sauce and bring to a simmer. Reduce heat to medium-low; simmer for 3 minutes. 2) Mist a 9-by-13 pan with cooking spray. Slice both rolls of polenta into 1/8 inch rounds, about 30 pieces total. Line bottom of pan with half of polenta, overlapping if needed. (Or spread homemade mixture on bottom of pan.) 3) Spread meat mixture evenly over polenta and sprinkle with 1 cup cheese. Top with remaining polenta, sprinkle with remaining cheese. Cover with foil and bake until bubbling, 20-30 minutes. Master Meat Mix (yummy and stretches the meat) 2 lb lean ground beef 2 large eggs 1 large onion, finely chopped 4 cloves garlic, minced 1/2 cup chopped fresh parsley 1 tsp salt 1/2 tsp pepper Mush all together
(Note: I like to prepare in batches ahead of time, divide in half and freeze)
Polenta 3 cups water 1 1/2 cups yellow cornmeal 1 tsp salt 3 Tbsp butter Boil and stir till thick, about 1/2 hour
(Note: It is easier to handle if you cook ahead and cool in fridge. If it is hot, spoon out and press with silicon scraper or spatchula on bottom of the pan. Then I spread out remaining onto a cutting board so it becomes like stiff playdough, and it can be can transfer for second layer into the pan.)
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