[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core) A$60. Offer ends 15/06/24. See terms.
Photo of Mexican beef polenta pies by WW

Mexican beef polenta pies

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

Regular beef mince, raw

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.