Mexican beef polenta pies
1 large, finely chopped
1 large, grated
Canned red kidney beans, rinsed, drained
1 can(s), (1 x 400g)
1 cup(s), (250ml)
2 cup(s), (500ml)
Reduced-fat 15% cheddar cheese
⅓ cup(s), grated, (40g), grated
- 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.
- 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.
- 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.