What's Happening at KAUNE'S . . .
ONE-POT CHEESY TAMALE PIE
For the polenta
Meanwhile, preheat the oven to 375 degrees F.
Combine the turkey, gravy, red enchilada sauce, chili powder, smoked paprika, cumin, salt, pepper, and cayenne in large bowl. Stir in the red pepper and black beans. Once the polenta is done cooking, smooth it out into a single layer and then pour the turkey tamale mixture over he polenta, spreading it in an even layer. Top with cheese. Transfer to the oven and bake for 25 to 30 minutes or until the pie is bubbling and the cheese is melted. Allow to sit 5 to 10 minutes and then serve with fresh cilantro, salsa and queso fresco. Enjoy!
To make a quick pomegranate salsa, combine 1 1/2 cups pomegranate arils with 1 small seeded + diced jalapeno, juice of 1 lime and 1/4 cup cilantro.
RECIPE & PHOTO FROM: Half-'Baked Harvest
Monday - Thursday we feature a different soup for a hot and satisfying lunch ... enjoy a bowl today!
Made in-house ... buy it by the pound ($7.99), in a burrito ($5.99) or in a hearty breakfast burrito ($6.99)
Wine Up All Day Long
- 10% Off All Wine Purchases
- 10% Off Large Format Beer
- 15% Off 12-Bottle Wine Cases
Ready at 11:30 and Served Until the Chili Kettle is Empty. Hot & Made to Order . . . $5.00