Kinda Mex Jalapeno Beef with Cheesy Polenta
Bring the bold flavors of Tex-Mex-inspired comfort food to your table with this irresistible Kinda Mex Jalapeno Beef with Cheesy Polenta. Savory, spiced ground beef infused with smokey paprika and fiery jalapeños is simmered to perfection with juicy diced tomatoes, creating a rich, hearty topping. Paired with luxuriously creamy polenta, loaded with melted cheddar cheese and a buttery finish, this dish is a match made in flavor heaven. Perfect for a cozy family dinner or an easy weeknight meal, this recipe is packed with vibrant spices and a hint of heat for a truly mouthwatering experience. Garnished with fresh cilantro for a pop of freshness, it’s a satisfying fusion of Mexican flair and classic comfort food. Serve up this dynamic dish in just 45 minutes and savor its bold, cheesy goodness!
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Recipe Information
Ingredients
- 500 g ground beef
- 2 pieces jalapeno peppers
- 1 medium onion
- 2 pieces garlic cloves
- 400 g canned diced tomatoes
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp chili powder
- 0.75 tsp salt
- 0.5 tsp black pepper
- 1 tbsp olive oil
- 1 cup polenta
- 4 cups chicken or vegetable stock
- 2 tbsp unsalted butter
- 1 cup shredded cheddar cheese
- 0.5 cup milk
- 2 tbsp fresh cilantro
Instructions
Finely chop the onion, garlic, and jalapeno peppers. Remove seeds from jalapenos if you prefer less spice.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic. Cook for 2-3 minutes until softened and fragrant.
Add the ground beef to the skillet and cook, breaking it up with a wooden spoon, until browned, about 6-8 minutes.
Stir in the jalapenos, ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for another 2 minutes to toast the spices.
Add the canned diced tomatoes (including liquid) to the skillet. Stir well and reduce heat to low. Simmer for 10-15 minutes until the flavors meld and the mixture thickens slightly.
While the beef is simmering, bring the chicken or vegetable stock to a boil in a medium saucepan.
Slowly whisk the polenta into the boiling stock, stirring continuously to avoid lumps. Reduce heat to low and cook for 5 minutes, stirring frequently, until the polenta is thickened.
Stir in butter, shredded cheddar cheese, and milk into the polenta. Mix well until creamy and smooth. Add additional salt to taste, if needed.
Serve the jalapeno beef over a generous portion of cheesy polenta. Garnish with freshly chopped cilantro and enjoy!
Nutrition Facts
Calories |
2414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.5 g | 246% | |
| Saturated Fat | 86.8 g | 434% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 584 mg | 195% | |
| Sodium | 5841 mg | 254% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 21.3 g | ||
| Protein | 132.5 g | 265% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1313 mg | 101% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2705 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
