Total Time
45mins
Prep 20 mins
Cook 25 mins

One of my favorites growing up. A hearty spicy dish that's great on those chilly days.

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Heat a large skillet over medium high heat and brown beef and onions. When beef is nearly cooked through, add in the can of chiles and the spices and the taco seasoning. Cook until beef is no longer pink and juices are thickened.
  3. Add in the diced tomatoes, tomato sauce, beans, corn, and olives. Let simmer 5-10 minutes.
  4. Meanwhile, in a large saucepan, bring water and salt to a boil. When at a rolling boil, turn the heat down to medium, and whisk in cormeal and polenta. Stir vigorously and cook until thickened and gelatinous. Take off the heat and stir in fat free cheese and light butter.
  5. Spray a 9X13" baking dish with nonstick spray, and spread meat mixture into the bottom. Evenly spread the polenta mixture over the top and sprinkle with the lowfat cheese.
  6. Bake for 15-25 minutes until cheese is melted and the top of the polenta has crisped up.