Spicy Taco Polenta Bake

Spicy Taco Polenta Bake is a delicious gluten-free meal with a crispy polenta crust, zesty ground beef, black beans, and gooey cheese, perfect for meal prep and family dinners.

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Prep Time 15

Cook Time 30

Cooling Time 5

Total Time 50

Servings: 6 slices

Course: Dinner

Cuisine: Mexican

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Polenta Base

1 package Polenta You can also use bagged polenta for convenience.

For the Filling

1 lb Ground Beef Substitute with ground turkey or shredded chicken if desired.
1 tbsp Taco Seasoning Adds spicy kick; can use homemade.
1 can Black Beans Feel free to swap with pinto beans.
1 can Diced Green Chilis Optional based on spice tolerance.

For Topping

2 cups Shredded Cheese (Mozzarella) Try cheddar or pepper jack for variety.

Equipment

Oven
baking dish
Skillet

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C). Gather your ingredients and equipment.
Crumble the polenta in your baking dish and press it firmly to create an even base.
Bake the pressed polenta base for about 15 minutes until the edges firm up.
Heat a skillet over medium heat, add the ground beef and cook until browned (about 7-10 minutes). Stir in taco seasoning and black beans.
Spread the seasoned beef mixture evenly over the polenta base, then sprinkle diced green chilis and shredded cheese on top.
Return the dish to the oven and bake for an additional 15 minutes until the cheese is melted and golden brown.
Let the dish cool for a few minutes before slicing and serving warm.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 8gCholesterol: 60mgSodium: 650mgPotassium: 500mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

This dish can be made ahead and stored in the fridge for up to 3 days. Reheat in the oven for best results.

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