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Ingredient List:
- 1 lb @thecedarmarket ground beef (not lean)
- 2 tbsp @thecedarmarket Mexican elote seasoning
- 1/2 can @edenfoods refried beans
- 1.5 cups @bobsredmill polenta
- 3 cups of water
- 1 tbsp salt
Optional sides to serve with:
@wayfare_foods non dairy sour cream
@hatchchileco green chili enchilada sauce
Recipe created for Cedar Market by: @Foodkidsandsleep
Tamales are delicious, but quite a lot of work! These though, are delicious and easy. We’ve subbed masa for polenta to make the crust faster and simpler, refried beans to bind the ground beef into a stable filling and a single spice blend to make it simple! The resulting pie has a crispy exterior and a tender meat filled interior. I like to finish it with enchilada sauce parsley and non-dairy sour cream.
Cooking Instructions
In a 10 inch oven safe pan, sear your beef. Break it up and add the Mexican elote seasoning and let brown.
Add the refried beans and mix until all the beef fat is absorbed. Transfer the meat to a bowl.
In the same pan, add the polenta, water and salt. Whisk until the water is absorbed and the polenta is thick & creamy. Remove the polenta into a separate bowl and clean out your pan.
Oil the pan and add half your polenta and spread into a nice even layer. Then place your beef mixture and leave a 1 inch rim around the exterior. Finally, add the remaining polenta and smooth over the beef, until you have a top crust. Spray with oil and season with salt. Bake at 400°F for 20-30 minutes then remove.
To remove from pan, place a plate face down on top of the pan, then flip. Cut into triangles, cuz, you know… (Purim)!
Serve with the enchilada sauce, non-dairy sour cream and even guacamole.
Enjoy!
Happy Purim to all!
