Mexican Polenta Casserole
Elevate your weeknight dinner routine with this vibrant and hearty Mexican Polenta Casserole! Featuring a creamy polenta base infused with melted cheddar, this dish is layered with a savory blend of seasoned ground beef (or your favorite plant-based alternative), black beans, sweet corn, and zesty tomatoes. Topped with a gooey Mexican cheese blend, this casserole bakes to golden perfection in just 20 minutes, making it a quick and satisfying meal. Packed with bold flavors and easy-to-find ingredients, it's a family-friendly crowd-pleaser that works as well for busy weeknights as it does for potluck gatherings. Garnish with fresh cilantro for a burst of color and freshness, and serve this comforting dish straight from the oven to your table. Perfect for those who crave the warmth of Mexican-inspired cuisine with the cozy appeal of a casserole!
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Recipe Information
Ingredients
- 1 cup Polenta (dry, quick-cooking)
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Butter
- 1 cup Shredded cheddar cheese
- 1 tablespoon Olive oil
- 1 pound Ground beef (or substitute with ground turkey or plant-based crumble)
- 1 medium Onion (chopped)
- 2 Garlic cloves (minced)
- 1 medium Red bell pepper (chopped)
- 1 15-ounce can Canned black beans (rinsed and drained)
- 1 15-ounce can Canned diced tomatoes (with green chilies, if preferred)
- 1 15-ounce can Canned corn (drained)
- 1 packet Taco seasoning
- 1.5 cups Shredded Mexican cheese blend
- 0.25 cup Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
In a medium saucepan, bring the water and salt to a boil. Gradually whisk in the polenta, reducing the heat to low.
Cook the polenta for 5-7 minutes, stirring frequently, until thickened. Remove from heat and stir in the butter and shredded cheddar cheese until melted and smooth.
Pour the polenta into the prepared baking dish and spread it evenly to form the base layer.
Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked. Drain any excess fat if needed.
Add the chopped onion, garlic, and red bell pepper to the skillet. Sauté for 3-4 minutes until softened and fragrant.
Stir in the black beans, diced tomatoes, corn, and taco seasoning. Cook for an additional 5 minutes, allowing the flavors to meld.
Spread the beef and vegetable mixture evenly over the polenta layer in the baking dish.
Top the casserole with the shredded Mexican cheese blend.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it sit for 5 minutes. Garnish with chopped fresh cilantro, if desired.
Slice into portions and serve warm. Enjoy!
Nutrition Facts
Calories |
4861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.6 g | 365% | |
| Saturated Fat | 140.4 g | 702% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 12331 mg | 536% | |
| Total Carbohydrate | 330.5 g | 120% | |
| Dietary Fiber | 46.6 g | 166% | |
| Total Sugars | 24.9 g | ||
| Protein | 247.5 g | 495% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 3778 mg | 291% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 4046 mg | 86% | |
*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.
