Mexican beef over polenta
Uncooked 93% lean ground beef
1 small, chopped
Canned diced tomatoes
14½ oz, with chiles, drained, reserve 1 Tbsp of liquid
Canned yellow corn
1 cup(s), drained, or frozen, thawed corn kernels
10 medium, Kalamata, sliced
Pickled jalapeno peppers
2 Tbsp, pickled, chopped (optional)
¾ tsp, divided
¾ cup(s), quick-cooking
Canned chicken broth
Fat free salsa
Shredded reduced-fat Mexican-style cheese
2 Tbsp, or scallion, fresh, chopped (optional)
- Heat a large nonstick skillet over medium-high heat. Cook beef and onion, stirring frequently, until meat is fully cooked, about 5 to 7 minutes; drain off any liquid. Stir in tomatoes and reserved liquid, corn, olives, jalapenos (if using), 1/4 teaspoon of salt, cumin and pepper; simmer 5 minutes to allow flavors to blend.
- Meanwhile, in a small pot, combine cornmeal, broth and remaining 1/2 teaspoon of salt; stir well. Bring to a simmer and cook, stirring constantly, until cornmeal is thick, about 5 minutes.
- Spoon polenta onto a large serving plate and top with beef mixture. Top with salsa, cheese, and cilantro (or scallion). Divide into 6 portions and serve.