Mexican beef casserole with polenta Recipe

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Enjoy this ground beef casserole packed with salsa and cheese.

Prep time:
Cook time:
Servings: 4


Cost per serving $3.72 view details


Bring water and sea salt to the boil over medium-high heat. Whisk in cornmeal; reduce heat to low, and simmer, whisking constantly, 2-3 minutes or until thickened.
Remove from heat, and stir in ½ teaspoon Fajita seasoning and ¼ cup Cheddar or Swiss cheese. Spread cornmeal mixture into a lightly greased baking or oven proof dish.
Brown ground chuck in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; transfer to a bowl with a slotted spoon.
In the same skillet sauté onion and peppers in fat remaining from the meat over medium heat for 5 minutes.
Return beef, add chopped tomatoes, and tomato puree; simmer, stirring often, 10 minutes. Season with sea salt and pepper and remaining 2 teaspoons of Fajita seasoning,
Pour beef mixture over cornmeal crust and top with remaining ¾ cup cheese. Bake at 180°C for 30 minutes or until bubbly. Sprinkle casserole with parsley just before serving.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 544g
Recipe makes 4 servings
Calories 536  
Calories from Fat 193 36%
Total Fat 21.75g 27%
Saturated Fat 9.86g 39%
Trans Fat 0.0g  
Cholesterol 88mg 29%
Sodium 1981mg 83%
Potassium 1064mg 30%
Total Carbs 47.54g 13%
Dietary Fiber 5.0g 17%
Sugars 9.04g 6%
Protein 37.5g 60%
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