Tomato and Beef Casserole

with a Polenta Crust, Cheddar & Steak Spices

  • 55 min
Family Friendly
Beef
Explore an intriguing world of mesmerizing flavours with our polenta-crusted casserole, topped with healthy zucchinis and mild parsley!
Tomato and Beef Casserole

Ingredients

70 g
Cheddar
1 1/2 cup(s)
Cornmeal
1 tsp
Garlic Powder (*)
300 g
Ground Beef
1/2 tbsp
Montreal Steak Spice Mix
1 tbsp
Olive Oil (not included)
4 g
Parsley
1 tbsp
Tomato Paste
1 cup(s)
Tomato Sauce
4 cup(s)
Water for Cornmeal (not included) (*)
1
Yellow Onion(s)
1
Zucchini(s)
Nutritional facts
Serving per portion
Amount / Serving
Calories
728 kcal
Total fat
17 g
Saturated Fat
6 g
Sodium
831 mg
Total Carbohydrate
101 g
Fiber
7 g
Sugar
8 g
Proteins
50 g

Instructions

Cook the polenta
1

Preheat the oven to 350 F

Make the polenta

Bring a pot of salted water to a boil over medium-high heat. Whisk in cornmeal, reduce heat to low and simmer, whisking constantly for 5-10 minutes or until it thickens. Remove from heat and stir in 1/4 of the cheese. Reserve.

Cook the beef
2

Cook the meat

In a pan over medium-high heat, brown the ground beef for 5 minutes in olive oil.

Add the garlic powder and the Joe Beef Steak Spice Mix and mix well.

Prepare the vegetables
3

Prepare the ingredients

Cut zucchini in half lengthwise and then slice. Chop the onion.

Add vegetables to beef
4

Continue cooking

Add the onion and zucchini to the beef and cook for 5 minutes more.

Stir in the tomato paste and the tomato sauce.

Lay down the polenta
5

Assemble the dish

Spread the polenta into a baking dish. Pour beef mix over polenta crust. Sprinkle the remaining cheese over top.

Place beef mix on top and bake
6

Bake and serve

Bake for 30 minutes.

Garnish with the parsley.