Quick Beef Tamale Pie

This recipe is a "cheater". It is quick and easy for a good meal after work when you are in a hurry. Or, if you have left over roast beef on hand and want to make your own polenta, you can make it more "homemade". I love it. There is some heat to it, buy mild tomatoes with chiles if you prefer. Enjoy!!

• Ready In: 25 mins
• Serves: 4
• Yields: 1 skillet

Ingredients

• 16  ounces  log of pre-cooked  prepared polenta, cut crosswise into 8 slices (find this in the dairy section)
• 1 (17 ounce) can  of fully cooked roast beef, with au jus sauce
• 1 (14 1/2ounce) can  diced tomatoes and green chilies
• 2  teaspoons chili powder
• 1⁄2 cup  loosely packed fresh cilantro leaves
• 1  cup frozen corn
• 1⁄2 cup  shredded  Mexican blend cheese

Directions

1. Preheat broiler. Place polenta slices on cookie sheet. Place sheet in broiler at closest position to heat source and broil 10-12 minutes until polenta is golden on top.
2. Meanwhile, drain beef jus into 12" skillet. Add tomatoes with their juice and chili powder; heat to boiling over high heat. Boil 4-5 minutes until sauce thickens. While mixture boils, shred beef with forks. Coarsely chop cilantro.
3. Stir frozen corn and beef into tomato mixture; heat through.
4. Remove saucepan from heat; stir in all but 1 tsp cilantro . Arrange polenta over beef mixture; sprinkle with cheese and remaining cilantro. Cover skillet; let stand for 2 minutes until cheese melts.