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    You are in: Home / Recipes / Creamy Mexican Bake Recipe
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    Creamy Mexican Bake

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    bluemoon downunder's Note:

    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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    Serves: 4


    bowls o ...

    Units: US | Metric


    1. 1
      Preheat oven to 200°C/400°F/6 gas mark.
    2. 2
      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.
    3. 3
      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.

    Ratings & Reviews:


    Nutritional Facts for Creamy Mexican Bake

    Serving Size: 1 (376 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 438.4
    Calories from Fat 188
    Total Fat 20.9 g
    Saturated Fat 9.0 g
    Cholesterol 138.7 mg
    Sodium 259.3 mg
    Total Carbohydrate 34.1 g
    Dietary Fiber 3.4 g
    Sugars 3.8 g
    Protein 29.1 g

    The following items or measurements are not included:


    reduced-fat tasty cheese

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