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

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on March 09, 2014

      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 Soft Oven Polenta, 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.

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    • on February 09, 2014

      Great casserole - love the polenta topping. A great lunch or dinner idea and all you need is a salad to go with it. Will definitely keep this recipe handy : ) Made for PRMR, February, 2014.

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    • on September 25, 2013

      I simply loved this. The polenta topping is genius and it tastes wonderful when mixed into the casserole below. This easy recipe delivers a lot of great flavor and I will make it again.

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    • on May 25, 2013

      How am I the 1st to review this fabulous recipe??? The family loved this. Essentially chili with a cheesy polenta crust. Easy & delicious! Made for Aussie Swap 5/13.

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    Nutritional Facts for Creamy Mexican Bake

    Serving Size: 1 (385 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 835.7
     
    Calories from Fat 411
    49%
    Total Fat 45.7 g
    70%
    Saturated Fat 20.6 g
    103%
    Cholesterol 270.3 mg
    90%
    Sodium 508.0 mg
    21%
    Total Carbohydrate 34.1 g
    11%
    Dietary Fiber 3.4 g
    13%
    Sugars 3.9 g
    15%
    Protein 70.0 g
    140%

    The following items or measurements are not included:

    beans

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