Tamale Chili Soup

 

The "Tamales" are made with precooked polenta. Genius swap - if you ask me.

Ingredients:

• 2 pounds ground beef
• 2 large yellow onions
• 4 cans enchilada sauce, (any), 10 ounce cans. 
• 2 cans chopped green chilies, or jalapeños (not great value), 4 ounce cans.
• 2 cans beans (any), 15.5 ounce cans.
• 2 store-bought tubes of polenta. Probably 1 pound each. 
• 2 tbsp garlic powder 
• 4 tbsp chili powder
• 16 oz Mexican melting cheese, or American cheese.
• 16 oz sharp cheddar cheese 

Directions:

1. In an instant pot or Dutch oven, brown the ground beef using the "sauté" setting, or over medium-high (6) heat.
2. While stirring occasionally, dice the onions and add them in.
3. Drain and rinse beans, and add them.
4. Add enchilada sauce. Stir. 
5. Cut polenta into 1-inch square, or bite-sized pieces. Add them.
6. Cook on high pressure for 40 minutes, if using instant pot. Or, cook for 40 minutes while stirring regularly, if using Dutch Oven. 
7. Add green chilies, or jalapeños. 
8. Add garlic and chili powder. Stir. 
9. Cut cheese into 1 inch square pieces, and add it in. Stir until melted.

Serves 10 (2 cups each)