Hominy Beef Polenta

2 tubes (1 pound each) polenta, cut into 1/2-inch slices
1 pound ground beef
1 cup chopped sweet red pepper
1 jar (16 ounces) picante sauce
1 can (15-1/2 ounces) hot chili beans, undrained
1 can (15-1/2 ounces) hominy, rinsed and drained
1/3 cup minced fresh cilantro
3 teaspoons ground cumin
2 teaspoons chili powder
2 cups (8 ounces) shredded Colby-Monterey Jack cheese

Line a greased 13-in. x 9-in. x 2-in. baking dish with a single layer of polenta slices. Bake, uncovered, at 350° for 15-20 minutes 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. Makes 6 servings.