 |
Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
âThis is a favorite comfort food for my family on winter nights-and all year round! Make it ahead for convenience, then pop in the oven to bake about an hour before dinner,â suggests Marjorie Mersereau of Corvallis, Oregon. Ingredients:
1-1/2 pounds ground beef |
1 large onion, chopped |
1 small green pepper, chopped |
1 garlic clove, minced |
1 can (28 ounces) diced tomatoes, undrained |
1-1/2 cups frozen corn |
1 can (2-1/4 ounces) sliced ripe olives, drained |
4-1/2 teaspoons chili powder |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup cornmeal |
1 cup water |
topping: |
1-1/2 cups fat-free milk, divided |
1/2 cup cornmeal |
1/2 teaspoon salt |
1/2 cup shredded reduced-fat cheddar cheese |
2 tablespoons butter |
1/2 cup egg substitute |
Directions:
1. In a Dutch oven coated with cooking spray, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, olives, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
2. Combine cornmeal and water until smooth; gradually stir into the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Transfer to a 2-1/2-qt. baking dish coated with cooking spray.
3. In a small saucepan, bring 1 cup milk to a boil. Combine the cornmeal, salt and remaining milk; slowly whisk into boiling milk. Cook and stir until mixture returns to a boil. Reduce heat; cook and stir for 3-4 minutes or until slightly thickened.
4. Remove from the heat; stir in cheese and butter until melted. Stir in egg substitute. Pour over meat mixture. Bake, uncovered, at 375° for 30-40 minutes or until topping is lightly browned. Yield: 8 servings.
|
|