Mexican Polenta Casserole

1 medium onion
1 pound raw extra lean ground beef
1 oz McCormick Taco dry seasoning mix
29 oz canned tomatoes with green chilies
16 oz Old El Paso Fat-Free Spicy Refried Beans
6 oz regular soy cheese
2 cup Polenta, cooked
Makes 8 servings @ 5 Points each or CORE + 2 Points eachBrown onion and ground meat in non stick cooking spray over medium heat. Drain liquid from tomatoes. Add taco seasoning and drained tomatoes to meat and onion. Simmer over medium low heat for 10 minutes. Drain and cool. Spray 9 x 13 pan with non stick spray. Spread polenta into bottom of pan. Spread refried beans over polenta. Next, spread meat mixture on top of beans. Sprinkle with soy cheese. Bake uncovered for 35 minutes at 400.