country corn and southwest beef salsa
- 1 pound Ground Beef
- 1 jar (16 ounces) prepared thick-and-chunky salsa
- 1 package (1.25 ounces) taco seasoning mix
- 1 cups instant polenta
- 1 can (4 1/2 ounces) chopped green chiles, drained well
- 2 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.
Test Kitchen Tips: 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.
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.