TEX-MEX POT PIE
12 ounces lean ground beef or pork. (Or use an equivalent amount of soy crumbles.)
1 (15-ounce) can red beans, drained
1 (16-ounce) jar salsa
1 cup frozen corn kernels (optional)
1 (16-ounce) roll of refrigerated polenta, sliced into 1/2-inch rounds
1 cup shredded, reduced-fat Cheddar or Monterey jack cheese.
Heat oven to 375 degrees.
Brown and crumble beef, pork, or soy crumbles.
Stir in red beans and salsa. Add corn, if desired. Transfer to a lightly greased, 8-inch-square baking pan.
Arrange the polenta slices over the meat mixture, overlapping if necessary, to cover the surface. Sprinkle with cheese.
Bake about 25 minutes, until bubbly and lightly browned.
Makes 4 to 6 servings
Adapted from source: The Spaghetti Sauce Gourmet by David Joachim
12 ounces lean ground beef or pork. (Or use an equivalent amount of soy crumbles.)
1 (15-ounce) can red beans, drained
1 (16-ounce) jar salsa
1 cup frozen corn kernels (optional)
1 (16-ounce) roll of refrigerated polenta, sliced into 1/2-inch rounds
1 cup shredded, reduced-fat Cheddar or Monterey jack cheese.
Heat oven to 375 degrees.
Brown and crumble beef, pork, or soy crumbles.
Stir in red beans and salsa. Add corn, if desired. Transfer to a lightly greased, 8-inch-square baking pan.
Arrange the polenta slices over the meat mixture, overlapping if necessary, to cover the surface. Sprinkle with cheese.
Bake about 25 minutes, until bubbly and lightly browned.
Makes 4 to 6 servings
Adapted from source: The Spaghetti Sauce Gourmet by David Joachim
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