Mexican beef over polenta | Recipes | WW USA

Ingredients

• 1 pound(s) Uncooked 93% lean ground beef
• 1 small Onion, chopped
• 14 1/2 oz Canned diced tomatoes, with chiles, drained, reserve 1 Tbsp of liquid
• 1 cup(s) Canned yellow corn, drained, or frozen, thawed corn kernels
• 10 olive(s), medium Olives, Kalamata, sliced
• 2 Tbsp Pickled jalapeno peppers, pickled, chopped (optional)
• 3/4 tsp Table salt, divided
• 3/4 tsp Ground cumin
• 1/8 tsp Black pepper
• 3/4 cup(s) Uncooked polenta, quick-cooking
• 3 cup(s) Chicken broth
• 1/3 cup(s) Salsa
• 1/3 cup(s) Shredded reduced fat Mexican-style cheese blend
• 2 Tbsp Cilantro, or scallion, fresh, chopped (optional)