Creamy Mexican Bake

Ingredients

• 350 g lean beef mince
• 2 tsp oil
• 1 clove garlic, crushed
• 125 g can mixed beans drained
• 400 g can diced tomatoes
• 2 tbsp tomato paste (no added salt)
• 1 red chilli chopped (optional)
• 1 tsp cumin
• 0.5 tsp cinnamon
• 0.75 cup polenta (125g)
• 0.5 cup boiling water (125ml)
• 340 mL NESTLÉ CARNATION Light & Creamy Evaporated Milk 340ml
• 1 egg
• 0.75 cup grated light cheddar cheese (90g)

Instructions

1. 1

   preheat oven to 200°c/180°c fan forced. grease 4 x 1 cup (250ml) capacity ovenproof dishes.

2. 2

   heat a large frying pan over high heat; add mince and oil; cook until brown; add garlic, beans, tomatoes, tomato paste, chilli, cumin and cinnamon; stir until mixture boils, simmer 15 minutes or until thickened. divide between prepared dishes.

3. 3

   combine polenta with boiling water in large bowl, add NESTLÉ CARNATION Light & Creamy Evaporated Milk, egg and cheese; mix well; stand 10 minutes. spoon mixture evenly over beef, bake 15 – 20 minutes or until golden brown and set.