Tamale Skillet Supper
Makes 6 servings
Makes 6 servings
1 pound ground beef chuck (I substituted 7% fat ground turkey for this)
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (15-ounce) can kidney beans, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
Cooking Spray
1 (16-ounce) tube prepared polenta*, cut into 1/4-inch-thick slices
4 ounces grated Cabot 50% Reduced Fat
Cheddar Chopped fresh cilantro or parsley (optional)
1. In large skillet over medium-high heat, combine ground beef, onion and bell pepper; cook until beef is browned, about 5 minutes, breaking it up with spoon. Drain well. Stir in beans and tomatoes and cook, stirring occasionally, until mixture is thickened, about 10 minutes longer.
2. Preheat oven to 375ºF.
3. Coat 1 1/2-quart baking dish with cooking spray. Line bottom and sides of dish with some of polenta slices, leaving enough to cover top. Spoon in beef mixture, then sprinkle with cheese. Top with remaining polenta slices.
4. Bake for 25 minutes, or until lightly browned and bubbly. Let stand for 10 minutes before serving. Sprinkle with cilantro or parsley, if desired.* Find prepared polenta in produce section of supermarket.
Nutrition AnalysisCalories 317 , Total Fat 13g , Saturated Fat 6g , Sodium 687mg , Carbohydrates 28g , Dietary Fiber 4g , Protein 25g , Calcium 166mg
I *stole* this from http://www.cabotcheese.com/pages/recipes/recipe.php?id=28
