Creamy Mexican Bake

  • cooking time
    35 m
  • calories per serve
    385 cal
  • serves
    4
350 g
lean beef mince
2 tsp
oil
1 clove
garlic, crushed
125 g
can mixed beans drained
400 g
can diced tomatoes
2 tbsp
tomato paste (no added salt)
1
red chilli chopped (optional)
1 tsp
cumin
1/2 tsp
cinnamon
3/4 cup
polenta (125g)
1/2 cup
boiling water (125ml)
375 ml
can NESTLÉ CARNATION Light & Creamy Evaporated Milk
1
egg
3/4 cup
grated light cheddar cheese (90g)
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
420 g
1610
34
14
5.6
28.5
9.3
Average Quantity
per:
100 g
383
8
3
1
7
2
0
0
0

Method

  1. preheat oven to 200°c/180°c fan forced. grease 4 x 1 cup (250ml) capacity ovenproof dishes.

  2. heat a large frying pan over high heat; add mince and oil; cook until brown; add garlic, beans, tomatoes, tomato paste, chilli, cumin and cinnamon; stir until mixture boils, simmer 15 minutes or until thickened. divide between prepared dishes.

  3. combine polenta with boiling water in large bowl, add NESTLÉ CARNATION light & creamy evaporated milk, egg and cheese; mix well; stand 10 minutes. spoon mixture evenly over beef, bake 15 – 20 minutes or until golden brown and set.

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