Wednesday, July 3, 2013

Weight Watchers Polenta with Mexican Beef

Weight Watchers Polenta with Mexican Beef
Serves: 6
Weight Watchers Points Plus value per serving: 7
  • 1 lb uncooked lean (93%) ground beef
  • 1 small uncooked onion, chopped
  • 14 1/2 oz canned diced tomatoes with chiles, drained but reserving 1 tbsp. of liquid
  • 1 cup canned yellow corn drained (which I forgot to add...sad day)
  • Black olives sliced (as many as you prefer)
  • 2 tbsp. of chopped jalapeno pepper (warning: this addition makes it very spicy so it is totally optional)
  • 3/4 tsp salt, divided
  • 1/8 tsp black pepper
  • 3/4 cup polenta, quick-cooking
  • 3 cups canned chicken broth
  • 1/3 cup fat free salsa
  • 1/3 cup reduced fat shredded Mexican-style cheese
  1. Heat a large nonstick skillet over medium-high heat. Cook beef and onion, stirring frequently, until meat is fully cooked, about 5-7 minutes then drain off any liquid. Stir in tomatoes with reserved liquid, corn, olives and jalapenos (if using, 1/4 tsp salt, and all of the pepper. Simmer about 5 minutes to let flavors all blend together.
  2. Meanwhile, in a small sauce pan, combine unprepared polenta, broth, and remaining 1/2 tsp of salt; stir well. Bring to a simmer on the stove and cook, stirring constantly, until polenta is thick, about 5 minutes.
  3. Spoon a serving of polenta on plate then top with 1/6 of the beef mixture. Top with salsa and cheese and enjoy!!!


  1. this was tasty-- although we are new to polenta and we had to add more so that it was not so soupy. but this still turned out delicious. this would be fantastic wrapped in a tortilla or over rice

  2. very good! We omitted olives and jalapenos.



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