Mexican Polenta Pie

Here's a lower calorie version of a taco casserole.

Mexican Polenta Pie
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12 users rated this recipe an average rating of 4.0
Makes:
12 servings
Prep:
20 mins
Bake:
35 mins 375°F
Cook:
25 mins
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Mexican Polenta Pie

Ingredients
1
medium onion, chopped (1/2 cup)
1
3
2
tablespoons olive oil
1
pound uncooked ground turkey
3
tablespoons chili powder
1
tablespoon ground cumin
1/4
teaspoon cayenne pepper
1
15 ounce can black beans, rinsed and drained
1
14 1/2 ounce can diced tomatoes, undrained
1
cup bottled salsa
2
16 ounce tubes refrigerated cooked polenta
2/3
cup chopped fresh tomato
1/4
cup snipped fresh cilantro

Directions

  1. Preheat oven to 375 degree F. In a 12-inch skillet cook onion, sweet pepper, and garlic in 1 tablespoon hot oil until tender. Add turkey, chili powder, cumin, and cayenne. Cook until turkey is no longer pink, stirring to break up the meat. Add beans, undrained canned tomatoes, and salsa. Bring to boiling; reduce heat. Simmer gently, uncovered, 15 minutes.
  2. Meanwhile, grease a 3-quart rectangular baking dish with the remaining 1 tablespoon oil. Cut 1 tube of polenta into 1/2-inch cubes and press evenly into prepared baking dish. Halve remaining polenta lengthwise and cut into 1/2-inch-thick slices; set aside. Sprinkle 1 cup of the cheese over polenta in dish. Top with meat mixture. Arrange sliced polenta over meat; sprinkle with remaining cheese and fresh tomato. Bake, uncovered, for 35 minutes or until bubbly. Sprinkle with cilantro. Let stand 15 to 20 minutes before serving. Makes 12 servings.

Nutrition Facts

(Mexican Polenta Pie)
    Per serving:
  • 264 kcal cal.,
  • 12 g fat
  • (5 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 47 mg chol.,
  • 633 mg sodium,
  • 24 g carb.,
  • 5 g fiber,
  • 2 g sugar,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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