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Mexican Beef over Polenta (Everyday Delicious)

5
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
6
Difficulty
Easy

Ingredients

Uncooked 93% lean ground beef

1 pound(s)

Uncooked onion

1 small, chopped

Canned tomatoes with green chilis

14½ oz, (1 can diced tomatoes)

Frozen corn

1 cup(s)

Pickled jalapeno peppers

2 Tbsp, chopped, chopped (optional)

Ground cumin

¾ tsp

Table salt

¼ tsp

Black pepper

⅛ tsp

Chicken broth

3 cup(s)

Uncooked instant polenta

¾ cup(s), (quick-cooking)

Salsa

⅓ cup(s)

Shredded reduced fat Mexican-style cheese

⅓ cup(s), blend

Cilantro

¼ cup(s), fresh, chopped

Instructions

  1. Place beef and onion in large nonstick skillet and set over medium heat. Cook, breaking up beef with wooden spoon, until browned, about 5 minutes.
  2. Add tomatoes, corn, jalapeños (if using), cumin, salt, and pepper. Cook, stirring occasionally, until thickened, about 10 minutes.
  3. Meanwhile, bring broth to boil in medium saucepan over medium-high heat. Gradually add polenta to saucepan, whisking constantly. Reduce heat and cook, continuing to stir, until thick and creamy, 3–4 minutes.
  4. Divide polenta evenly among 6 serving bowls. Top evenly with beef mixture, salsa, cheese, and cilantro.
  5. Per serving (⅔ cup beef mixture and scant ½ cup polenta)

Notes

Serve this dish with a salad of halved cherry tomatoes, sliced cucumbers, and thinly sliced scallions tossed with lime juice, cilantro, and salt and cayenne to taste.

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