Creamy Mexican Bake

Name: Creamy Mexican Bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 bowls of Creamy Mexican Bake, 4 serving(s)
Ingredients: 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 1/2 ounces chopped tomatoes (Aldi's Italian tomatoes are excellent); 2 tablespoons tomato paste; 1 red chili pepper, chopped (optional); 1 teaspoon cumin; 1/2 teaspoon cinnamon; 3/4 cup polenta; 1/2 cup boiling water; 375 ml carnation light & creamy evaporated milk or 12 1/2 fluid ounces carnation light & creamy evaporated milk; 1 egg; 3/4 cup reduced-fat tasty cheese

Submitted by bluemoon downunder

"From 'recipes for a yummy tummy: lick your lips, help your hips' which came with this month's issue of the 'australian good taste' magazine. I haven't made this and if I were to do so, to meet my taste preferences, I'd omit the red chili and use regular not light cheese. If you decide to make this, do feel free to increase the heat if you want to!"

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Ready In:: 50mins
Ingredients:: 14
Yields:: 4 bowls of Creamy Mexican Bake
Serves:: 4

ingredients

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 1/2 ounces chopped tomatoes (Aldi's Italian tomatoes are excellent)
2 tablespoons tomato paste
1 red chili pepper, chopped (optional)
1 teaspoon cumin
¹⁄₂ teaspoon cinnamon
³⁄₄ cup polenta
¹⁄₂ cup boiling water
375 ml carnation light & creamy evaporated milk or 12 1/2 fluid ounces carnation light & creamy evaporated milk
1 egg
³⁄₄ cup reduced-fat tasty cheese

directions

Preheat oven to 200°C/400°F/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.

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RECIPE SUBMITTED BY

bluemoon downunder

July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!

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