Halloween is right around the corner so time to prep those dinners you just pop in the oven and eat quick before running out the door. We loved this dish. It freezes well too so perfect for those out of town guest coming for the holidays!

Spicy Taco Polenta Bake
(Adapted from Beauty and the Bench Press)

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1 pkg polenta (I get mine at Trader Joe’s)
1 lb ground beef (I use 96/4 or 90/10)
1 15 oz can black beans, rinsed
1 4 oz can of diced green chiles
½ cup shredded mozzarella cheese
½ cup diced white onion
¼ cup sliced back olives
3 tbs taco seasoning (I like Primal Palate)
½ TBS avocado oil
Toppings: green onion, cilantro, avocado

Preheat oven to 350 degrees

Remove polenta from packaging and crumble with your hands and add salt and pepper to taste.

Push down into a 9×9 casserole dish greased with cooking spray to form the base. Bake for 15 minutes.

While polenta is baking, begin preparing the ground beef. Add oil to a heated skillet along with onions and sauté for 1-2 minutes.

Add ground beef, diced chiles and seasonings to skillet, breaking into crumbles until cooked through.

When ready, remove polenta from the oven and layer with ground beef, black beans, cheese, olives and green onion.

Bake for 15-20 minutes or until the cheese is melted.

Top with green onions and cilantro and serve!