2 pkgs (1 lb. each) polenta, cut into 1/2 inch slices
1lb ground beef
1 cup chopped sweet red pepper
1 jar (16 oz) picante sauce
1 can (15 1/2 oz) hot chili beans, undrained
1 can 15 1/2 oz) hominy, rinsed and drained
1/3 cup minced fresh cilantro
3 teaspoons ground cumin
2 teaspoons chili powder
2 cups (8 oz) shredded Colby-Monterrey jack cheese
Line a greased 13x9x2 dish with a single layer of polenta slices. Bake, uncovered, at 350 degrees for 15-20 min. or until heated through.
Meanwhile, in a large skillet, cook beef and red pepper over medium heat until meat is no longer pink; drain. Stir in the picante sauce, beans, hominy cilantro, cumin, and chili powder; heat through.
Sprinkle half of the cheese over polenta. Top with meat sauce and remaining cheese, Bake for 8 minutes or until cheese is melted.