I love Tamale Pie. I first found this recipe in the Everyday Food Magazine from Martha Stewart. I also love the two Everyday Food cookbooks, they’re go-tos here.
This meal has become a mainstay and almost a pantry meal. I’ve changed up the original recipe some, though.
|I know, I already used this picture.|
Second, this recipe calls for making your own polenta crust. And I’ve done that. And it *is* delicious. But generally, I don’t have time for that. I do have time to buy the pre-made, tubed polenta (or refrigerated cornmeal mush!) and crumble it in the bottom of my 9x13 pan or my crockpot. Then pour the Mexican Beef over the top of that and cheese over that. Set your crockpot on low a couple of hours before you want to eat.
If you aren’t making the Mexican Beef that night, you’ll have to thaw or heat the meat a little before having the crockpot on warm. If baking it, it’ll be bubbly and delicious.
Here’s the takeaway: Find shortcuts. Think about the meal you’re making and see if there is a way you can make it easier to prepare during the busy times.