Hominy Beef Polenta

• 2 tubes (1 pound each) polenta, cut into 1/2-inch slices
• 1 pound ground beef
• 1 cup chopped sweet red pepper
• 1 jar (16 ounces) picante sauce
• 1 can (16 ounces) hot chili beans, undrained
• 1 can (15-1/2 ounces) hominy, rinsed and drained
• 1/3 cup minced fresh cilantro
• 3 teaspoons ground cumin
• 2 teaspoons chili powder
• 2 cups shredded Colby-Monterey Jack cheese

1. Line a greased 13x9-in. baking dish with a single layer of polenta slices. Bake, uncovered, at 350u0b0 for 15-20 minutes or until heated through.
2. Meanwhile, in a large skillet, cook beef and red pepper over medium heat until meat is no longer pink; drain. Stir in the picante sauce, beans, hominy, cilantro, cumin and chili powder; heat through.
3. Sprinkle half of the cheese over polenta. Top with meat sauce and remaining cheese. Bake for 8 minutes or until cheese is melted.

polenta, ground beef, sweet red pepper, picante sauce, hot chili beans, hominy, fresh cilantro, ground cumin, chili powder, cheese

Taken from www.tasteofhome.com/recipes/hominy-beef-polenta/ (may not work)