Tamale Bake

 I love Mexican food, especially cheesey goodness.  And this meal is perfect for that!  I actually tried it for the first time over a year ago in order to try cooking with polenta, and it was a hit.  In addition, it’s a great middle of the week meal which you can prepare, and then bake when needed.  It’s also an easy one which allows you to play with the ingredients.  Instead of soy chorizo you can use the actual meat, or add another type of meat.  The vegetable can also be changed based on your preferences.   

Tamale Bake

2 (16 oz) tubes of cooked polenta
1 package of soy chorizo
2 (15 oz) cans of black beans, rinsed and drained
1 cup of frozen veggies each: peppers, zucchini, corn
1 large onion, chopped
1 jalapeno pepper, chopped
2 tbsp olive oil
1 cup shredded Mexican cheese
1/2 cup enchilada sauce
1/4 cup cilantro

Heat olive oil in a saute pan, add onion, jalapeno and veggies.  Lightly grease a 9×12 inch pan.  Spread 1/2 of the polenta on the bottom of the pan.  Then sprinkle 1/2 of the chorizo, 1/2 of the cheese, 1/2 of the beans, 1/2 of the veggies, and 1/2 of the enchilada sauce.  Repeat with a 2nd layer.  Bake for 30 minutes at 350 degrees.  Garnish with cilantro.

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2 responses to “Tamale Bake

  1. Pingback: Vegetarian Crumble Enchilada | Fifthfloorkitchen's Blog

  2. Pingback: Cinco de Mayo & Derby Day | Fifthfloorkitchen's Blog

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