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
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Open the appInstructions
Step 1
Preheat oven to 425°F. Arrange polenta cakes on a sheet pan, spacing them apart.
Step 2
Cook ground beef and chorizo in a skillet over medium-high, breaking up with a spoon, until no pink remains, ~7 minutes.
Step 3
Stir in cumin, salt, and pepper. Spoon meat mixture over each polenta cake, then top with cheese.
Step 4
Roast until cheese melts and cakes are golden-edged, ~6 minutes.
Step 5
Mix sour cream with lime juice and sliced jalapeños. Drizzle over each plate.
Step 6
Serve hot with extra jalapeños and a lime wedge on the side.
Tools you’ll need
- sheet pan
- skillet
- spoon
- small bowl
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