20-Min Colombian Tamale Skillet
Polenta-based one-pan tamale filling with seasoned ground beef and pork, topped with cheese and wrapped in foil packets. Ready in 20 minutes—no steaming basket required.
- Total time
- 20 min
- Servings
- 4
- Calories
- 445
- Protein
- 32g
Ingredients
- ½ lb ground beef
- ½ lb ground pork
- 1 medium yellow onion, diced
- 1 cup cornmeal (polenta)
- 1 cup shredded mozzarella or queso fresco
- 1 tsp cumin
- 2 cups beef broth
Instructions
- 1
Heat oil in a large skillet over medium-high. Add onion and cook for 2 minutes until softened.
- 2
Add beef and pork, breaking up with a spoon. Brown for 4 minutes, stirring occasionally, until no pink remains.
- 3
Stir in cumin, then pour in beef broth slowly. Sprinkle cornmeal while stirring to avoid lumps.
- 4
Simmer for 6 minutes, stirring often, until mixture thickens and cornmeal is tender and creamy.
- 5
Remove from heat. Stir in cheese until melted and smooth.
- 6
Divide into bowls or banana-leaf packets if you have them. Serve hot with lime wedges and hot sauce.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- measuring cups
- measuring spoons
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