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| | | |  | | | Cook's Tips: One 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.
Shelf-stable prepared polenta or quick-cooking grits may be substituted for instant polenta. Prepare according to package directions. | |  |
| | | | This recipe is an excellent source of protein, niacin, vitamin B12, zinc and a good source of vitamin B6 and iron. | |  |
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Country Corn & Southwestern Beef Salsa
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Ingredients: |
| 1 |
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pound ground beef |
| 1 |
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jar (16 ounces) prepared thick-and-chunky salsa |
| 1 |
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package (1.25 ounces) taco seasoning mix |
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Country Corn: |
| 2 |
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cups instant polenta |
| 1 |
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can (4-1/2 ounces) chopped green chilies, drained well |
| 2 |
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cups shredded Mexican or Italian cheese blend |
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Instructions: |
| 1. |
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Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Pour off drippings. |
| 2. |
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Stir in salsa and taco seasoning; cook over medium-low heat 3 to 4 minutes, stirring occasionally. |
| 3. |
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Meanwhile prepare polenta according to package directions. Stir in chilies and 1-1/2 cups of the cheese. |
| 4. |
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Serve beef mixture over polenta; sprinkle with remaining 1/2 cup cheese. |
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| Makes 4 servings. |
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| | | | | Nutrition information per serving using 80% lean ground beef: 568 calories; 35 g protein; 24 g carbohydrate; 35 g fat; 2,404 mg sodium; 85 mg cholesterol; 4.5 mg niacin; 0.3 mg vitamin B6; 1.9 mcg vitamin B12; 2.6 mg iron; 4.6 mg zinc. |
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