Creamy Mexican Bake

• 350 g lean ground beef
• 2 teaspoons oil
• 1 garlic clove, crushed
• 125 g mixed beans, drained
• 400 g chopped tomatoes
• 2 tablespoons tomato paste
• 1 red chili, chopped (optional)
• 1 teaspoon cumin
• 12 teaspoon cinnamon
• 34 cup polenta
• 12 cup boiling water
• 375 ml evaporated milk (light and creamy)
• 1 egg
• 34 cup cheddar cheese (low fat)

1. Preheat the oven to 200 degrees Celsius.
2. Brown the beef with the oil and garlic.
3. Add the next six ingredients, stir until the mixture boils, then simmer for 15 minutes.
4. Spoon the mixture into four 1 cup ( 250ml) ovenproof bowls ( or one large one!
5. ).
6. Combine the polenta with the boiling water in a large bowl, add the remaining ingredients, beat to combine and allow to stand for 10 minutes.
7. Spoon the mixture evenly over the beef and bake for 15-20 minutes until golden brown and set.

lean ground beef, oil, garlic, mixed beans, tomatoes, tomato paste, red chili, cumin, cinnamon, polenta, boiling water, milk, egg, cheddar cheese

Taken from www.food.com/recipe/creamy-mexican-bake-448236 (may not work)