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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I found this in a book called Recipes for a Yummy Tummy....it's really simple and very tasty. I like to add a few chilli flakes to the mix for a little extra heat. Ingredients:
350 g lean ground beef |
2 teaspoons oil |
1 garlic clove, crushed |
125 g mixed beans, drained |
400 g chopped tomatoes |
2 tablespoons tomato paste |
1 red chili, chopped (optional) |
1 teaspoon cumin |
1/2 teaspoon cinnamon |
3/4 cup polenta |
1/2 cup boiling water |
375 ml evaporated milk (light and creamy) |
1 egg |
3/4 cup cheddar cheese (low fat) |
Directions:
1. Preheat the oven to 200 degrees Celsius.
2. Brown the beef with the oil and garlic.
3. Add the next six ingredients, stir until the mixture boils, then simmer for 15 minutes. Spoon the mixture into four 1 cup ( 250ml) ovenproof bowls ( or one large one!).
4. Combine the polenta with the boiling water in a large bowl, add the remaining ingredients, beat to combine and allow to stand for 10 minutes.
5. Spoon the mixture evenly over the beef and bake for 15-20 minutes until golden brown and set.
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