Mexican beef and polenta cobbler
- November 2007
- Makes 2 meals, each serving 8
- Takes 1 hour to make and 20 minutes in the oven
This Mexican-inspired beef recipe is topped with a spicy and cheesy polenta cobbler, perfect for feeding a crowd.
- 30.7g (10.5g saturated)
- 43.9g (8.3g sugar)
To freeze, cool, then cover 1 dish with cling film and freeze until firm. Freeze for up to 3 months. Thaw for 24 hours in the fridge, then bring up to room temperature.
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