Recipe of the Week: Inside Out Taco | The Family Fork

Recipe of the Week: Inside Out Taco

Don't ask me why this is called Inside Out Taco but that's what my husband, Jim, said it reminded him of the first time I made it. I guess cuz it has corn, I don't know, but it stuck.

I apologize for skipping the recipe last week.. I just got so excited about the sleep and childhood overweight connection I had to write about it. Please forgive me.

I am going to stray a little bit from salads this week as it is getting into fall and all with Halloween coming up. But veggies are always part of my MO with recipes (or fruits). My MO is also to make recipes that are really easy, often because I use convenience or premade products. This particular recipe uses premade polenta (I get mine from Trader Joe's and it comes in a tube. If you don't have a TJ's you can usually find something similar in your grocery, or you can make it from a mix) and makes good use of canned goods. So with that here is the Inside Out Taco:

*1 - 18-ounce package premade polenta, cut up in 1/4-1/2 inch thick slices
*1 - 15.25 ounce cans chili with beans (I use Smart Chili that is vegetarian with veggie ground round in it for some texture. It comes in 10 ounce pouches; I use two to three pouches)
*1 - 15.25 ounce can corn, rinsed
* 1/2 cup low fat cheese, soy or rice cheese, shredded

You will need:
* A glass Purex baking dish that is about 8 1/2 by 8 1/2 inches (or close to that size, doesn't have to be exact).
*Spray vegetable oil (I use olive oil but you use whatever you like. If you haven't seen these before you can find them in your grocery next to the bottles of oil. They come in a canister)

1. Spray the bottom of the baking dish with the vegetable oil.
2. This dish is all about layering, so to start with one layer of polenta on the bottom of the pan.
3. Then cover that layer with chili
4. Cover the chili with corn (I actually use only about 1/2 a can. I throw the other half in a salad or save it for another recipe).
5. Place one more layer of polenta over the corn
6. Then a second layer of chili
7. Lastly sprinkle the top with cheese.

Bake in the oven at 350 degrees for approximately 20 minutes. I often bake it for 10 minutes first, then add the cheese and bake it for 10 more minutes so the cheese doesn't get dried out.

I use soy cheese or rice cheese to cut down on fat, saturated fat, cholesterol and calories. I use vegetarian chili for all those reasons too, and to add some fiber to the dish. Most people can't tell the difference, but you have to keep mum about it if they are 'health food haters'. What they don't know will not only NOT hurt them, but help them!

Have a fruit and veggie filled day all and enjoy :)

I hope you like it....
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About the Author

Registered dietitian Andrea N. Giancoli is a nutrition advocate, consultant and educator.