Creamy Mexican Bake

• 350 g lean ground beef or 11 ounces lean ground beef
• 2 teaspoons oil
• 2 garlic cloves, minced
• 125 g mixed beans or 4 ounces mixed beans, drained
• 400 g chopped tomatoes (Aldi's Italian tomatoes are excellent) or 12 12 ounces chopped tomatoes (Aldi's Italian tomatoes are excellent)
• 2 tablespoons tomato paste
• 1 red chili pepper, chopped (optional)
• 1 teaspoon cumin
• 12 teaspoon cinnamon
• 34 cup polenta
• 12 cup boiling water
• 375 ml carnation light & creamy evaporated milk or 12 12 fluid ounces carnation light & creamy evaporated milk
• 1 egg
• 34 cup reduced-fat tasty cheese

1. Preheat oven to 200C/400F/6 gas mark.
2. Brown the beef in a pan, preferably non-stick, with the oil and the garlic; add the next 6 ingredients and stir until the mixture boils; simmer for 15 minutes; spoon into four, 1 cup (250ml/8 fluid ounces) capacity ovenproof bowls.
3. Combine the polenta with boiling water in a large bowl; add the remaining ingredients, beat to combine and allow to stand for 10 minutes; spoon the mixture evenly over the beef; bake for 15-20 minutes until golden brown and set.

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

Taken from www.food.com/recipe/creamy-mexican-bake-352369 (may not work)