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)

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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