Ingredients
2
lb beef flank steak
1
packet (1 oz) Old El Paso™ Hot & Spicy Taco Seasoning Mix
1/2
can (28 oz) Old El Paso™ Mild Red Enchilada Sauce
1
onion, finely chopped
1
red bell pepper, sliced
1
orange bell pepper, sliced
1 1/2
cups canned black beans
4
cups water
1
cup quick-cooking dry polenta
1
cup shredded sharp Cheddar cheese (4 oz)
2
tablespoons butter
Salt and pepper, to taste
1
avocado, peeled, pitted, mashed with salt and pepper
1
cup shredded Mexican cheese blend (4 oz)
Fresh cilantro
Crushed tortilla chips
Preparation
Add beef, taco seasoning mix and enchilada sauce to slow cooker. Top with onion and bell peppers. Cover and cook on Low heat setting 7 to 8 hours or High heat setting 4 to 6 hours.
Remove beef; shred with 2 forks. Remove bell peppers and onions to plate. Stir beef back in to slow cooker; add beans. Keep on Low heat setting.
Heat water to boiling in high-sided skillet. Reduce heat to medium; slowly beat in polenta. Cook 15 to 20 minutes, stirring frequently, until polenta is soft and thick. Keep warm; just before serving, stir in Cheddar cheese, butter, salt and pepper. If polenta seems too thick, add a tablespoon of butter or milk.
Serve polenta on plates topped with shredded beef, bell peppers and onions. Add a dollop of mashed avocado, Mexican cheese blend, cilantro and crushed tortilla chips.
