Country Corn & Southwestern Beef Salsa
Total Recipe Time: 25 minutes
Makes 4 servings
Ingredients 1 pound Ground Beef1 jar (16 ounces) prepared thick-and-chunky salsa1 package (1.25 ounces) taco seasoning mixCountry Corn:2 cups instant polenta1 can (4-1/2 ounces) chopped green chilies, drained well2 cups shredded Mexican or Italian cheese blend
- Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
- Stir in salsa and taco seasoning; cook over medium-low heat 3 to 4 minutes, stirring occasionally.
- Meanwhile prepare polenta according to package directions. Stir in chilies and 1-1/2 cups of the cheese.
- Serve beef mixture over polenta; sprinkle with remaining 1/2 cup cheese.
Cook'sTipOne package (12 ounces) refrigerated or frozen fully-cooked original ground beef crumbles may be substituted for Ground Beef. Omit step 1. In step 2, reduce taco seasoning mix to 1 tablespoon and increase heat to medium; cook for 10 to 12 minutes or until hot. Proceed as directed above.Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.
Cook's Tip: Shelf-stable prepared polenta or quick-cooking grits may be substituted for instant polenta. Prepare according to package directions.
Nutrition information per serving: 568 calories; 35 g fat; 85 mg cholesterol; 2404 mg sodium; 24 g carbohydrate; 35 g protein; 4.5 mg niacin; 0.3 mg vitamin B6; 1.9 mcg vitamin B12; 2.6 mg iron; 4.6 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B12 and zinc; and a good source of vitamin B6 and iron.
© Cattlemen's Beef Board and American National CattleWomen, Inc.