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Ground Taco ME’EAT Tamales with Tomatillo Salsa

RollinGreens Ground Taco ME’EAT inside tamales served with a fresh tomatillo salsa lettuce, and diced tomatoes.


Serves: 1 person

  • 1 Bag RollinGreens Ground Taco ME’EAT
  • 2 cups water (Ground Taco)
  • 2 T olive oil (Ground Taco)
  • 1 cup cooked tamale meal mix (tamale mix)
  • ½ cup warm water (tamale mix)
  • ¼ cup avocado oil (tamale mix)
  • 3-4 corn husks
  • 2-3 tomatillos (tomatillo salsa)
  • ¼ onion (tomatillo salsa)
  • 1/4 poblano chili (tomatillo salsa)
  • 1-2 clove garlic (tomatillo salsa)
  • Juice of 2 limes (tomatillo salsa)
  • 1/8 tsp. sea salt (tomatillo salsa)
  • Touch of water (tomatillo salsa)
  • ¼ tsp dried oregano optional (tomatillo salsa)
  • 1/4 cup shredded iceberg lettuce
  • 1 small tomato



  • Add 2 cups water to a medium pot.

  • Add olive oil to water.
  • Bring to boil, once boiling, reduce heat to medium low and tear off the top of the Ground Taco pack and add contents. Stir well.
  • Stir a few times throughout the cook for 7-10 minutes or until most of the moisture has evaporated.
  • Soak corn husks in water.
  • In a large mixing bowl, add all ingredients labeled tamale mix and stir.
  • Cover bowl with towel or cellophane for five minutes.
  • Take one corn husk and place ¼ cup of rehydrated tamale mix and spread thin and evenly throughout the husk. Place ¼ cup of cooked Ground Taco ME’EAT into the middle and fold over the tamale mix until it covers the filling. Fold down tip of husk. With one husk make ½ inch strips to use and ties. Tie each finished tamale after tip is folded down.
  • Repeat the above step until all tamales are made.
  • In a large pot, fill two inches with water and place a steam basket on top. Heat pot to high and place tamales inside. Cover with lid and reduce heat to low. Allow to cook until Tamales are firm (10-20 minutes).
  • In a skillet, heat to medium-high and add tomatillos, onion, garlic, and poblano. Cook until chard on all sides.
  • In a blender or food processor, add juice of 2 limes, salt, chard veggies, and a touch of water. (Dried oregano optional) and blend until desired consistency.
  • Once tamales are finished steaming, place two on a serving plate and unwrap the corn husks.
  • Cover each tamale with tomatillo salsa.
  • Wash and cut the lettuce and tomato and add to top.

-Enjoy Chef Ko