Mexican beef polenta pies
9
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Beef, beans and polenta combine in these individual pies your whole family will love. Serve with a side of Mexican-inspired salad
Ingredients
Olive oil
2 tsp
Regular beef mince, raw
500 g
Red capsicum
1 large, finely chopped
Carrot(s)
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)
Polenta
¾ cup(s)
Extra light cheddar cheese
⅓ cup(s), grated, (40g), grated
Instructions
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.
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