Creamy Mexican Bake

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 350 g lean ground beef
• 2 teaspoons oil
• 1 garlic clove, crushed
• 125 g mixed beans, drained
• 400 g chopped tomatoes
• 2 tablespoons tomato paste
• 1 red chili, chopped (optional)
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 3/4 cup polenta
• 1/2 cup boiling water
• 375 ml evaporated milk (light and creamy)
• 1 egg
• 3/4 cup cheddar cheese (low fat)

Recipe

• 1 preheat the oven to 200 degrees celsius.
• 2 brown the beef with the oil and garlic.
• 3 add the next six ingredients, stir until the mixture boils, then simmer for 15 minutes. spoon the mixture into four 1 cup ( 250ml) ovenproof bowls ( or one large one!).
• 4 combine the polenta with the boiling water in a large bowl, add the remaining ingredients, beat to combine and allow to stand for 10 minutes.
• 5 spoon the mixture evenly over the beef and bake for 15-20 minutes until golden brown and set.