Those of you who read by blog on a regular basis (insert joke about my lack o’ readership here) know I post a lot of recipes, and I also really like Mexican food.
Though it’s not exactly traditional Mexican fare, this recipe puts a spicy and flavorful twist on an Italian favorite, making something pretty wholly new. It’s also somewhat light, and a good recipe for this not-quite-spring, not-quite-winter time we find ourselves in these days.
1 pound uncooked lean ground beef (93/7)
1 small onion, chopped
Jack’s Mexican Seasoning (mainly chili powder, cumin, onion & garlic powders)
14 1/2 oz canned diced tomatoes, with chilies
1 small can yellow corn, drained
1 small can chili peppers (4 oz)
3/4 tsp table salt, divided
1/4 tsp ground cumin
1/8 tsp black pepper
3/4 cup cornmeal
3 cups canned chicken broth
1/3 cup salsa
1/3 cups shredded reduced-fat Mexican-style cheese
2 green onions, chopped
Heat a large nonstick skillet over medium-high heat. Add beef and onion and coat with Jack’s Mexican Seasoning. Cook mixture, stirring frequently, until meat is fully cooked, about 5 minutes. Stir in tomatoes and reserved liquid, corn, peppers, 1/4 teaspoon of salt, cumin and pepper; simmer 10 minutes at medium or medium low to allow flavors to blend and liquid to drain.
Meanwhile, in a small pot, combine cornmeal, broth and remaining 1/2 teaspoon of salt; stir well. Bring to a simmer and cook, stirring constantly, until cornmeal is thick and pulls away from the sides of the pot, about five minutes
Spoon some polenta (cornmeal mixture) onto a plate and cover with beef mixture. Top with salsa, then cheese, then the green onions.