I'll tell you what makes this taco casserole different -- the layer of polenta on the bottom! Polenta, if served immediately after preparing, is deliciously soft and creamy with a slight cornmeal texture. However, if you let it cool for a bit, it firms up and can be used in completely different ways. Here, I've used it as the bottom layer of this casserole! I use the quick-cooking kind, which takes less than 10 minutes to cook, and pour it into my baking dish immediately after cooking so that I can spread it into an even layer. By the time you've prepared the rest of the ingredients, the polenta will have firmed up, ready to be topped with the meat and placed into the oven.
Also - this works great as a make-ahead meal!
Serves 8
Time: 45 minutes
Ingredients
Non-stick spray
1 8.8-oz. pkg of quick cooking polenta (or 1.5 cups)
4 1/2 cups low-sodium chicken broth or water
1/2 tsp of salt (1 tsp salt, if using water instead of broth)
2 Tbsp avocado oil
1 yellow onion, diced
2 lbs ground beef
Homemade taco seasoning (see below) OR 2 pkgs store-bought taco seasoning
15-oz. can black beans, rinsed and drained
14.5-oz. can diced tomatoes
8 oz. shredded cheddar cheese
Your choice of toppings:
extra cheese
shredded lettuce
chopped fresh tomatoes
cilantro
sliced jalapeño
sour cream
avocado
green onions
tortilla strips
Homemade Taco Seasoning (enough for 2 lbs meat)
In a small bowl, mix the following ingredients:
2 Tbsp chili powder
1 Tbsp cumin
2 tsp salt
1 tsp granulated garlic
1/2 tsp onion powder
1 tsp dried oregano
1 tsp paprika
Directions
Either earlier in the day or the day before, prepare the polenta. Bring the broth or water and salt to a boil in a large saucepan. Slowly pour in the polenta while stirring constantly with a wooden spoon to avoid lumps. Turn the heat down and continue to stir for 5 minutes, until thick. It may start to spatter, so remove it from the heat periodically as you continue stirring. Immediately pour it into a greased 9 x 13” casserole dish and spread evenly. Set aside to cool and allow to firm.
Preheat the oven to 350°F. If making this in advance, do not preheat the oven yet.
Meanwhile, chop the onions and rinse and drain the black beans. Prepare the taco seasoning, if using homemade.
Heat the avocado oil in a large non-stick skillet over medium-high heat. Sauté the onions for 3 minutes. Add the ground beef and sprinkle half of the taco seasoning on. Stir and break up the meat, then sprinkle the rest of the seasoning into the pan. Cook until you see no more pink. Add the black beans and canned tomatoes, and cook 2 more minutes allowing some (but not all) of the liquid to cook off. Remove from heat.
Sprinkle 3/4 of the cheese on top of the polenta.
If making this in advance, at this point, cover the dish and refrigerate. Transfer the cooked meat into a separate container, and allow to cool before refrigerating. An hour before dinner, take the the polenta and the container of meat out of the fridge. Preheat the oven to 350°F. Spoon the meat mixture evenly on top of the polenta and cheese layers, then top with the remaining cheese. Bake, covered with foil, until warm (internal temperature of 165°F), 45 minutes to 1 hour.
If making this to serve right away, spoon the meat mixture evenly on top of the polenta and cheese layers, then top with the remaining cheese. Bake, uncovered, for 15 to 20 minutes.
Serve with your choice of toppings layered on top.
Visuals
Start by cooking the polenta.
Immediately transfer the cooked polenta to a greased 9x13-inch baking dish, and work quickly to spread it into an even layer. Set it aside to firm up as you work on the rest of the ingredients.
Mix up your homemade taco seasoning.
Cook the onions, ground beef, seasoned with taco seasoning, black beans and canned tomatoes.
Top the firmed polenta with 3/4 of the shredded cheese.
Spoon the meat evenly on top, then top with the remaining cheese. Bake, uncovered, for 15 to 20 minutes. *See recipe above for make-ahead directions!*
Once everything is warmed through and the cheese has melted, it's ready for your choice of fresh toppings!
This time, I used shredded lettuce, fresh tomato, avocado, crumbled queso fresco, cilantro, green onion, and crispy tortilla strips with some sour cream on the side. Fresh jalapeño would also be a great addition, if you want some spice!
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