Mexican Beef over Polenta
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 424.7
- Total Fat: 10.8 g
- Cholesterol: 75.4 mg
- Sodium: 1,477.3 mg
- Total Carbs: 41.1 g
- Dietary Fiber: 5.8 g
- Protein: 34.0 g
View full nutritional breakdown of Mexican Beef over Polenta calories by ingredient
Introduction
Seasoned ground beef & vegetables are spooned over instant , homemade polenta. Top with cheese (optional) , salsa, & cilantro. Seasoned ground beef & vegetables are spooned over instant , homemade polenta. Top with cheese (optional) , salsa, & cilantro.Number of Servings: 4
Ingredients
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1 pound uncooked lean ground beef (7% fat)
1 small onion, chopped
14 .5 ounces of diced tomatoes, with chiles, drained, reserved 1 Tbsp of liquid (i.e Rotel)
1 cup canned corn, drained, or frozen, thawed corn kernels
2 Tbsp canned or jarred jalapeno peppers, pickled, chopped (optional)
3/4 tsp table salt, divided
1/4 tsp ground cumin
1/8 tsp black pepper
3/4 cup polenta, quick (instant) cooking
3 cups canned chicken broth
1/3 cup salsa
1/3 cup shredded reduced-fat Mexican-style cheese or reduced-fat Colby Jack Cheese (optional topping)
2 Tbsp cilantro, or scallion, fresh, chopped
Directions
Heat a large nonstick skillet over medium-high heat. Cook beef and onion, stirring frequently, until meat is fully cooked, about 5 to 7 minutes; drain off any liquid. Stir in canned tomatoes and reserved liquid, corn, jalapenos (if using), 1/4 tsp of salt, cumin and pepper; simmer 5 minutes to allow flavors to blend.
Meanwhile, in a small pot, combine cornmeal (polenta), broth and remaining 1/2 tsp of salt; stir well. Bring to a simmer and cook, stirring constatley, until cormenal is thick,--about 5 minutes.
Spoon polenta onto a large serving plate, and top with beef mixture. Top with salsa, cheese, and cilantro (or scallion). Divide into 6 portions and serve. Calories for 6 servings is 283. Calories for 4 (larger portions) is 424.
NOTES: The polenta will be soft after cooking but will firm up if allowed to stand for a few minutes before serving. This is one of my favorite Weight Watchers recipes.
Number of Servings: 4
Recipe submitted by SparkPeople user SANDYGAR59.
Meanwhile, in a small pot, combine cornmeal (polenta), broth and remaining 1/2 tsp of salt; stir well. Bring to a simmer and cook, stirring constatley, until cormenal is thick,--about 5 minutes.
Spoon polenta onto a large serving plate, and top with beef mixture. Top with salsa, cheese, and cilantro (or scallion). Divide into 6 portions and serve. Calories for 6 servings is 283. Calories for 4 (larger portions) is 424.
NOTES: The polenta will be soft after cooking but will firm up if allowed to stand for a few minutes before serving. This is one of my favorite Weight Watchers recipes.
Number of Servings: 4
Recipe submitted by SparkPeople user SANDYGAR59.
