Creamy Mexican Bake

READY IN: 50mins
Recipe by Noo

I found this in a book called Recipes for a Yummy Tummy....it's really simple and very tasty. I like to add a few chilli flakes to the mix for a little extra heat.

Top Review by ElizabethKnicely

This is a nice little "chili" recipe. We have never eaten polenta, and I couldn't find it in my local market (even with assistance) so it was an interesting experience. I ended up making my own polenta using Recipe #84268, which seemed to work just fine. I just cooked that as directed and omitted the boiling water and continued with adding the evaporated milk and cheddar cheese. Next time I would leave out the cinnamon and add a Spanish onion, just to suit our tastes. Thank you for a nice casserole and a new taste experience Noo! Made for PRMR.

Ingredients Nutrition

Directions

  1. Preheat the oven to 200 degrees Celsius.
  2. Brown the beef with the oil and garlic.
  3. Add the next six ingredients, stir until the mixture boils, then simmer for 15 minutes. Spoon the mixture into four 1 cup ( 250ml) ovenproof bowls ( or one large one!).
  4. Combine the polenta with the boiling water in a large bowl, add the remaining ingredients, beat to combine and allow to stand for 10 minutes.
  5. Spoon the mixture evenly over the beef and bake for 15-20 minutes until golden brown and set.

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