POLENTA TAMALE CASSEROLE

POLENTA TAMALE CASSEROLE image

Yield 8 servings

Number Of Ingredients 11

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1 medium onion, diced
1 lb. ground beef
1 1/2 Tbsp. chili powder
1 Tbsp. ground cumin
1 tsp. garlic powder
1 can diced green chilies
1 16 oz. bottle medium or spicy salsa
1 15-16 oz. can pinto beans, drained
1/2 - 1 cup cilantro
2 1-lb. rolls prepared polenta, sliced into 1/3 inch-thick rounds
3 cups shredded sharp cheddar cheese

Steps:

Saute beef and diced onion in heavy large pot over medium-high heat until beef is no longer pink, breaking up meat with back of fork, about 3 minutes. Drain. Add chili powder, garlic powder, and cumin; stir 1 minute. Add salsa, green chilies, and beans. Simmer until mixture thickens, about 10 minutes. Mix in half of cilantro. Oil 13x9x2 inch glass baking dish. Place half of polenta in dish. Top with sauce, 1 1/2 cups cheese, and cilantro, then remaining polenta and top with 1 1/2 cups cheese. (Can be made 1 day ahead. Cover with foil; chill.) Preheat oven to 350. Bake freshly assembled pie, uncovered, until heated through and sauce bubbles, about 35 minutes, or bake refrigerated pie, covered, 20 minutes, then uncover and bake until heated through, about 35 minutes. Can be cut in half for 4 servings and made in a 8x8 dish.