Tex -Mex Pot Pie

Total Time
10 mins
25 mins

This recipe was adapted from "The Spaghetti Sauce Gourmet". This could be made vegetarian by using soy crumbles instead of the ground beef. Very quick and easy.

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  • 12 ounces lean ground beef
  • 1 (15 ounce) can red beans, drained
  • 1 (16 ounce) jar salsa
  • 1 (16 ounce) roll refrigerated prepared polenta, sliced in 1/2 inch rounds
  • 1 cup cheddar cheese, shredded (can use Monterey jack)


  1. Preheat oven to 375 degrees.
  2. Brown and crumble ground beef. Stir in beans and salsa.
  3. Transfer to a lightly greased 8 inch square baking pan.
  4. Arrange polenta over meat mixture, overlapping if necessary to cover the surface.
  5. Sprinkle with cheddar cheese.
  6. Bake 25 minutes, until bubbly and lightly browned.