1 lb ground turkey
1 cup dry polenta (or 2 tubes prepared)
1 1/2 cups pinto beans, cooked (or one can)
1 1/2 cups black beans, cooked (or one can)
1 cup frozen corn
1 can diced tomatoes
1/2 cup salsa
1 can Rotel
2 t cumin
1/4 t cayenne
1 t oregano
1/2 t salt
1/2 cup chopped cilantro
2 cups shredded Mexican cheese blend
sour cream to top
1. Prepare polenta, then spread in the bottom of 1 9x9 baking dish OR 6 au gratin dishes. Refrigerate until ready to bake.
2. Preheat oven to 350 degrees. Drain salsa, tomatoes, rotel, and beans. Brown turkey in a skillet over medium-high heat and season with taco seasoning. Set aside.
3. Mash the beans coursely in a large bowl and add corn, cilantro, tomatoes, salsa, rotel, and spices. Mix well.
4. Assemble by spreading a layer of turkey over polenta, then a layer of bean mixture. Top with cheese and bake for 20-30 minutes or until heated through. Serve with cilantro and sour cream garnish!
1 cup dry polenta (or 2 tubes prepared)
1 1/2 cups pinto beans, cooked (or one can)
1 1/2 cups black beans, cooked (or one can)
1 cup frozen corn
1 can diced tomatoes
1/2 cup salsa
1 can Rotel
2 t cumin
1/4 t cayenne
1 t oregano
1/2 t salt
1/2 cup chopped cilantro
2 cups shredded Mexican cheese blend
sour cream to top
1. Prepare polenta, then spread in the bottom of 1 9x9 baking dish OR 6 au gratin dishes. Refrigerate until ready to bake.
2. Preheat oven to 350 degrees. Drain salsa, tomatoes, rotel, and beans. Brown turkey in a skillet over medium-high heat and season with taco seasoning. Set aside.
3. Mash the beans coursely in a large bowl and add corn, cilantro, tomatoes, salsa, rotel, and spices. Mix well.
4. Assemble by spreading a layer of turkey over polenta, then a layer of bean mixture. Top with cheese and bake for 20-30 minutes or until heated through. Serve with cilantro and sour cream garnish!
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