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Mexican beef casserole with polenta
Enjoy this ground beef casserole packed with salsa and cheese. Ingredients
- 1 cup yellow cornmeal
- 3 cups water
- 2 tsp sea salt, divided (1+1)
- 2 ½ tsp Fajita seasoning, divided (½+2)
- 1 cup shredded Cheddar or Swiss cheese, divided (¼+¾)
- 1 pound beef chuck, ground
- 1 onion, chopped
- 2 yellow horn peppers, chopped
- 240 g (one can) chopped tomatoes
- 2 cups tomato puree
- ½ tsp black pepper
- 2 tbs fresh parsley, chopped
Directions
1.Bring water and sea salt to the boil over medium-high heat. Whisk in cornmeal; reduce heat to low, and simmer, whisking constantly, 2-3 minutes or until thickened.
2.Remove from heat, and stir in ½ teaspoon Fajita seasoning and ¼ cup Cheddar or Swiss cheese. Spread cornmeal mixture into a lightly greased baking or oven proof dish.
3.Brown ground chuck in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; transfer to a bowl with a slotted spoon.
4.In the same skillet sauté onion and peppers in fat remaining from the meat over medium heat for 5 minutes.
5.Return beef, add chopped tomatoes, and tomato puree; simmer, stirring often, 10 minutes. Season with sea salt and pepper and remaining 2 teaspoons of Fajita seasoning,
6.Pour beef mixture over cornmeal crust and top with remaining ¾ cup cheese. Bake at 180°C for 30 minutes or until bubbly. Sprinkle casserole with parsley just before serving.Useful Links
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