Slow-Cooker Beef Tamale Bowls

Pair saucy slow-cooked beef with cheesy polenta for a comforting, customizable meal that's oh-so easy to make. MORE+ LESS-

By Tieghan Gerard

December 16, 2014

Ingredients

lb beef flank steak

package (1 oz) Old El Paso™ hot & spicy taco seasoning mix

can (14 oz) Old El Paso™ enchilada sauce

onion, finely chopped

red bell pepper, sliced

orange bell pepper, sliced

1 1/2

cups canned black beans

cups water

cup quick-cooking dry polenta

cup shredded sharp Cheddar cheese (4 oz)

tablespoons butter

Salt and pepper, to taste

avocado, peeled, pitted, mashed with salt and pepper

cup shredded Mexican cheese blend (4 oz)

Fresh cilantro

Crushed tortilla chips

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1

Add beef, taco seasoning mix and enchilada sauce to slow cooker. Top with onion and bell peppers. Cover and cook on Low heat setting 7 to 8 hours or High heat setting 4 to 6 hours.
2

Remove beef; shred with 2 forks. Remove bell peppers and onions to plate. Stir beef back in to slow cooker; add beans. Keep on Low heat setting.
3

Heat water to boiling in high-sided skillet. Reduce heat to medium; slowly beat in polenta. Cook 15 to 20 minutes, stirring frequently, until polenta is soft and thick. Keep warm; just before serving, stir in Cheddar cheese, butter, salt and pepper. If polenta seems too thick, add a tablespoon of butter or milk.
4

Serve polenta on plates topped with shredded beef, bell peppers and onions. Add a dollop of mashed avocado, Mexican cheese blend, cilantro and crushed tortilla chips.