TACO PIE FOR A FRIDAY NIGHT... YUM!

Lots of good food today... Tamale Pie is one of my favorite recipes and not exactly diet food, but boy is it tasty. BUT... we stayed pretty low on the rest of the meals. Enjoy! M;o)

Everything Avocado on Toast

TOAST: I cut a slice from the French bread I made yesterday. Spread on butter, add salt, garlic powder, and a little bit of paprika. Toast in air fryer at 400 for about 3-4 minutes until golden.

SPREAD: 1/2 soft avocado, salt and garlic powder smashed into paste. Spread on toast and sprinkle on everything bagel seasoning.

EVERYTHING BAGEL SEASONING:
2 Tablespoons + 2 teaspoons white sesame seeds.
2 Tablespoons dried minced onion.
2 Tablespoons dried minced garlic.
2 Tablespoons black sesame seeds.
4 teaspoons sea salt flakes.
2 teaspoons poppy seeds.Mix well and store in sprinkling shaker.

Greek Salad

(Serves 2)

2 cups Romain

1 large tomato 

1/4 red onion sliced

1/2 cucumber sliced

10 kalamata olives

1 small abocado

2 oz feta cheese

Olive oil and Mederna Balsamic vinegar with salt, pepper, Italian herbs mixed 

Tamale Pie

FILLING:

1/2 red onion
3 tbsp chopped garlic
1 lb good ground beef 
Ground Cumin, Salt, Pepper, Gound Coriander - to taste
1/4 cup mild taco sauce (I use Taco Bell)
1 can fire roasted tomatoes

Cook onions and garlic. Add meat and cook through. Add seasoning and taco sauce while cooking meat. Add can of roasted tomatoes. Simmer for 10 minutes. Remove from heat and let cool.

CRUST: Preheat oven to 425. 

2 cups half n half
2 cups chicken broth
Salt & Pepper
Ground Cumin
1 Tbsp Butter
1 cup good polenta (not instant)
1 cup reduced fat Mexican Cheese

Add spices to the liquid in a large pot. Bring liquids to a boil and very slowly add the polenta over medium heat - Not too hot or the polenta won't turn out perfect. Stir constantly until thick (it should start separating when you stir it - It can take up to 15 minutes or more, so be patient. It is totally worth it.) Turn off burner and finish stirring polenta. Add cheese at the last, mix well, and remove from heat. 

Immediately pour 1/2 of polenta mixture into baking dish while still hot (the more it cools the worse it spreads). Spread the meat mixture on top of polenta. Spread other 1/2 of palenta on top of meat and spread out evenly to fill the pan. Sprinkle cheese over the top. Bake at 425 degrees for about 10-12 minutes, until the cheese turns golden brown. Remove from oven, sprinkle with more cheese and let cool for at least 10 minutes. Cut and serve with sour cream and green onions.