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Categories:
lean ground beef oil garlic mixed beans tomatoes tomato paste red chili pepper cumin cinnamon polenta boiling water Carnation egg tasty cheese
Viewed: 47 - Published at: a year agoIngredients
- 350 g lean ground beef or 11 ounces lean ground beef
- 2 teaspoons oil
- 2 garlic cloves, minced
- 125 g mixed beans or 4 ounces mixed beans, drained
- 400 g chopped tomatoes (Aldi's Italian tomatoes are excellent) or 12 12 ounces chopped tomatoes (Aldi's Italian tomatoes are excellent)
- 2 tablespoons tomato paste
- 1 red chili pepper, chopped (optional)
- 1 teaspoon cumin
- 12 teaspoon cinnamon
- 34 cup polenta
- 12 cup boiling water
- 375 ml carnation light & creamy evaporated milk or 12 12 fluid ounces carnation light & creamy evaporated milk
- 1 egg
- 34 cup reduced-fat tasty cheese
Method
- Preheat oven to 200C/400F/6 gas mark.
- Brown the beef in a pan, preferably non-stick, with the oil and the garlic; add the next 6 ingredients and stir until the mixture boils; simmer for 15 minutes; spoon into four, 1 cup (250ml/8 fluid ounces) capacity ovenproof bowls.
- Combine the polenta with boiling water in a large bowl; add the remaining ingredients, beat to combine and allow to stand for 10 minutes; spoon the mixture evenly over the beef; bake for 15-20 minutes until golden brown and set.
