Creamy Mexican Bake

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 350 g lean ground beef or 11 ounces lean ground beef
• 2 teaspoons oil
• 2 garlic cloves, minced
• 125 g mixed beans or 4 ounces mixed beans, drained
• 400 g chopped tomatoes (aldi's italian tomatoes are excellent) or 12 1/2 ounces chopped tomatoes (aldi's italian tomatoes are excellent)
• 2 tablespoons tomato paste
• 1 red chili pepper, chopped (optional)
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 3/4 cup polenta
• 1/2 cup boiling water
• 375 ml carnation light & creamy evaporated milk or 12 1/2 fluid ounces carnation light & creamy evaporated milk
• 1 egg
• 3/4 cup reduced-fat tasty cheese

Recipe

• 1 preheat oven to 200°c/400°f/6 gas mark.
• 2 brown the beef in a pan, preferably non-stick, with the oil and the garlic; add the next 6 ingredients and stir until the mixture boils; simmer for 15 minutes; spoon into four, 1 cup (250ml/8 fluid ounces) capacity ovenproof bowls.
• 3 combine the polenta with boiling water in a large bowl; add the remaining ingredients, beat to combine and allow to stand for 10 minutes; spoon the mixture evenly over the beef; bake for 15-20 minutes until golden brown and set.