Description
This easy, make-ahead Southwestern casserole makes a great weeknight dinner fix.
Ingredients
- FOR THE “BEEF” TOPPING
- 1 pound Ground Beef
- ½ teaspoons Dried Oregano
- 1 teaspoon Cumin
- Salt To Taste
- 1-½ cup Salsa, Approximate (pick The Heat Level Of Your Choice)
- 1 can (15 Oz. Size) Red Kidney Beans, Drained And Rinsed
- 2 Tablespoons Chopped Cilantro, Plus Extra For Topping
- ¾ cups Shredded Cheddar Or Mexican Blend Cheese
- FOR THE CORNMEAL BASE:
- 1 cup Polenta Or Cornmeal
- 1-½ cup Water
- ½ cups Milk
- ¼ cups Shredded Cheddar Or Mexican Cheese Blend
- Salt To Taste
Preparation
Preheat the oven to 400 F.
Brown the beef in a large skillet over medium heat. Drain grease if necessary and season with the oregano, cumin and salt. Stir in the salsa, beans and cilantro. Continue cooking for about 5 minutes so that the flavors can come together.
While the beef is cooking, add the polenta, water and milk to a pot and cook on medium heat for about 10 minutes, stirring frequently. When it starts to thicken, stir in the cheese and season. Turn off the heat and let it stand for a few minutes to firm up.
Spread the polenta in an even layer into the bottom of a casserole dish (I used a 2-quart size). Add the beef and bean mixture and top with the cheese. Bake for approximately 15 minutes or until the cheese has melted. Sprinkle on a bit of extra cilantro before serving, if desired.
