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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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You really don't have to give up flavor to enjoy your meals. I have been slowly giving up fat in my diet, to a point where if I eat something with quite a bit of fat in it, my taste buds scream! I really do hope that you will try this, and give it an honest chance. Ingredients:
2 teaspoons canola oil |
1 medium onion, chopped |
1 large green bell pepper, chopped |
1 lb extra lean ground beef |
1 tablespoon chili powder |
1 (16 ounce) can corn |
1 (28 ounce) can crushed tomatoes |
1 (4 ounce) can jalapenos (can use regular green chiles, or you can mix them) |
1 (4 ounce) can sliced black olives |
1 1/2 cups cornmeal (i use yellow, you may prefer white) |
1 teaspoon salt |
1 quart nonfat milk |
1/2 cup reduced-fat milk |
1/2 cup reduced-fat cheese, shredded |
Directions:
1. Saute` onion and pepper in a large skillet over medium heat, crumbling meat and cook until no longer pink.
2. Add chili powder, corn, tomatoes, jalapenos and olives. Simmer for 20 minutes. Transfer to an 11x7-inch baking dish.
3. Meanwhile, combine cornmeal, salt and milk in a 2-qt. saucepan. Heat on medium and untiol thickened, stirring almost almost continuously.
4. Spread cornmeal over top of meat and vegetables.
5. Sprinkle with cheese.
6. Place in oven and bake for 20-25 minutes, until top is golden.
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