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Photo of Mexican beef polenta pies by WW

Mexican beef polenta pies

PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Beef, beans and polenta combine in these individual pies your whole family will love. Serve with a side of Mexican-inspired salad


Olive oil

2 tsp

Beef mince

500 g

Red capsicum

1 large, finely chopped


1 large, grated

Taco sauce

200 ml

Tomato paste

2 tbs

Canned red kidney beans, rinsed, drained

1 can(s), (1 x 400g)

Skim milk

1 cup(s), (250ml)

Vegetable stock

2 cup(s), (500ml)


¾ cup(s)

Extra light cheddar cheese

cup(s), grated, (40g), grated


  1. Heat oil in a large non-stick frying pan over medium heat. Add mince, capsicum and carrot and cook, breaking up any lumps of mince, for 5 minutes or until vegetables are softened and mince browned. Add taco sauce, tomato paste, beans and ¼ cup (60ml) water and bring to the boil. Reduce heat to low and simmer for 5 minutes or until thickened.
  2. Meanwhile, preheat grill to high. Place stock and milk in a medium saucepan and bring to the boil. Gradually stir in polenta. Reduce heat to low and cook, stirring, for 4–5 minutes or until thick.
  3. Spoon beef mixture into six 1-cup (250ml) capacity heatproof dishes. Spoon polenta over the top and sprinkle with cheese. Grill for 3–4 minutes or until golden. Serve.


SERVING SUGGESTION: Green salad and tomato salsa made with 2 chopped vine-ripened tomatoes, 1/2 finely chopped red onion, 1 tablespoon lime juice and 1 tablespoon finely chopped fresh coriander leaves.