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Mexican chilli beef with polenta recipe

Mexican chilli beef with polenta recipe

3 ratings

Creamy, buttery polenta is topped with a helping of fiery chipotle-spiced chilli beef in this Mexican-inspired supper, perfect for rustling up midweek. See method

  • Serves 4
  • 10 mins to prepare and 45 mins to cook
  • 667 calories / serving

Ingredients

  • 2 red onions, 1 finely chopped and 1 thinly sliced
  • 4 garlic cloves, roughly chopped
  • 500g minced beef
  • 400g tin chopped tomatoes
  • 400g tin red kidney beans, drained and rinsed
  • 2 tbsp tomato purée
  • 1½ tbsp chipotle chilli and smoked paprika paste
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 200g quick cook polenta
  • 50g butter
  • 1 lime, juiced
  • small handful coriander leaves
  • 1 red chilli, finely sliced
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2795kj
    667kcal     33%

  • Fat

    33g 47%

  • Saturates

    15g 76%

  • Sugars

    9g 10%

  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 62.5g Protein 35.6g Fibre 11.4g

Method

  1. Heat the oil in a shallow casserole dish over a medium heat. Add the chopped onion and garlic and cook, stirring occasionally, for 4-5 mins until slightly golden.
  2. Add the beef and cook for 1-2 mins, breaking it up with a wooden spoon. Add the tomatoes, kidney beans, tomato purée, chipotle paste, cumin, oregano, a good pinch of salt and 200ml of just boiled water. Mix everything together and bring to the boil.
  3. Cover, reduce the heat to low and cook for 30 mins until the meat is cooked through. Remove the lid and cook, stirring occasionally, for 10-15 mins until the sauce is really thick.
  4. Meanwhile, put the polenta into a saucepan and pour over 800ml of just boiled water. Cook on a low heat, stirring occasionally, for 3-4 mins until the polenta is tender. Add the butter, season and mix well. Remove from the heat, cover and set to one side.
  5. Put the sliced onion into a small bowl and add the lime juice and a pinch of salt. Toss together and set to one side so that the flavour of the onion mellows. It will need at least 5 mins.
  6. To serve, divide the polenta between four plates. Top each with the beef. Scatter some of the softened sliced onions, coriander and chilli over and serve immediately.

See more Mexican recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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