Mom's New Tamale Pie Recipe (Mexican Shepherd's Pie) | Maxis Kitchen
Mom's New Tamale Pie Recipe (Mexican Shepherd's Pie)
30 mins prepServes 6
A delicious tamale pie packed with veggies and topped with a cheesy polenta layer. It's like a Mexican shepherd's pie, perfect for meal prep as it tastes even better the next day.
1. Bring all the ingredients for the polenta (4 Cups Water, 1.5 tsp Salt, 1 Clove Garlic smashed, 1 Cup Polenta, 1 Tbsp Butter) to a boil and then turn down to a simmer and cook uncovered for 25 minutes, stirring often. Preheat the oven to 375°F.
2. In a large pot, sauté all the vegetables for the filling (1 Onion diced, 2 Carrots diced small, 2 Stalks Celery diced small, 4 Large Poblano Peppers diced, 1 Jalapeño half seeds removed & diced, 1 Ear Fresh Corn kernels, 8 oz. Mushrooms sliced) until tender with salt and pepper to taste. Add the 1 lb. Lean Ground Beef, 2 Tomatoes diced, 1 Cup Green Enchilada Sauce, and the Mexican spice mix (1.5 tsp Salt, 1.5 tsp Cumin, 1.5 tsp Chili Powder, 0.75 tsp Oregano, 0.75 tsp Smoked Paprika, 0.75 tsp Coriander, 0.75 tsp Garlic Powder, 0.25 tsp Black Pepper, Dash of Cayenne Pepper) and sauté until beef is cooked through.
3. Cover the top of the filling with a layer of polenta and then 1 Cup Shredded Cheddar Cheese. Bake at 375°F for 25 minutes and enjoy! This dish makes amazing leftovers too.
