Sheet-Pan Tamale Dinner Plate
Crispy cornmeal cakes topped with seasoned ground beef and chorizo, melted cheese, and jalapeño crema — all roasted on one sheet pan in under 20 minutes. Bold, spicy, and totally viral.
- Total time
- 20 min
- Servings
- 4
- Calories
- 520
- Protein
- 28g
Ingredients
- 1 package polenta or cornmeal cakes (store-bought, 4-6 pieces)
- ½ lb ground beef
- ¼ lb chorizo, diced
- 1 cup shredded cheddar or Oaxaca cheese
- ½ cup sour cream
- 3 whole jalapeños, sliced
- 1 whole lime (juiced)
- 1.5 tsp cumin
Instructions
- 1
Preheat oven to 425°F. Arrange polenta cakes on a sheet pan, spacing them apart.
- 2
Cook ground beef and chorizo in a skillet over medium-high, breaking up with a spoon, until no pink remains, ~7 minutes.
- 3
Stir in cumin, salt, and pepper. Spoon meat mixture over each polenta cake, then top with cheese.
- 4
Roast until cheese melts and cakes are golden-edged, ~6 minutes.
- 5
Mix sour cream with lime juice and sliced jalapeños. Drizzle over each plate.
- 6
Serve hot with extra jalapeños and a lime wedge on the side.
Tools you’ll need
- sheet pan
- skillet
- spoon
- small bowl
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
