Mexcian Beef Over Polenta
I got this from Weight Watchers. And it was – YUMMY!!! And filling. And tasty. And did I mention yummy?
| 1 pound(s) uncooked lean ground beef (with 7% fat) | |
| 1 small onion(s), chopped (1) |
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| 14 1/2 oz canned diced tomatoes, with chiles, drained, reserve 1 Tbsp of liquid (I used mild Rotel) |
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| 1 cup(s) canned yellow corn, drained, or frozen, thawed corn kernels (2) |
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| 10 items olive(s), Kalamata, sliced | |
| 2 tbsp canned jalapeno peppers, pickled, chopped (optional) | |
| 3/4 tsp table salt, divided | |
| 1/4 tsp ground cumin | |
| 1/8 tsp black pepper | |
| 3/4 cup(s) polenta, quick-cooking (3) |
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| 3 cup(s) canned chicken broth (4) |
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| 1/3 cup(s) salsa | |
| 1/3 cup(s) shredded reduced-fat Mexican-style cheese | |
| 2 tbsp cilantro, or scallion, fresh, chopped (optional)
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Instructions
- Heat a large nonstick skillet over medium-high heat. Cook beef and onion, stirring frequently, until meat is fully cooked, about 5 to 7 minutes; drain off any liquid. (5) Stir in tomatoes and reserved liquid, corn, olives, jalapenos (if using), 1/4 teaspoon of salt, cumin and pepper; simmer 5 minutes to allow flavors to blend. (6)
- Spoon polenta onto a large serving plate and top with beef mixture. Top with salsa, cheese and cilantro (or scallion). Divide into 6 portions and serve. (7)
(1) I also chopped up a bell pepper. Thought it would go good w/the dish – which it did!
(2) I used hominy. I use in hominy in taco soup, and I like the texture / flavor of hominy in taco soup, so I tried it in this. It wasn’t bad.
(3) I used corn meal.
(4) When using corn meal, I’ve been using 4:1 ratio of liquid to corn meal. So I used the remaining broth I had, and topped it off w/water until I got 4 c of liquid. And then I used 1 c of corn meal.
(5) I might cook the onions & peppers separate from the meat next time. Just a slight concern of raw meat contamination.
(6) Since I was using regular corn meal – I actually started the polenta first. When I make polenta – I bring the liquid to a boil. Slowly add the corn meal while whisking. Simmer polenta and stir ever couple of minutes – for 30 minutes. Then it’s ready!
(7) Even with using only mild Rotel, this had enough kick for me, that I didn’t need to add any salsa. I did top with some sour cream.
This got a thumbs up from me. And I’m saying the husband gave it a thumbs up, too. This is a quick and easy meal to make – and YUMMY!!!
