Chili Pie with Corn-Bread Topping |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
|
Ingredients:
1 cup chopped onion |
1 cup chopped green bell pepper |
1/2 pound ground chuck |
1 cup no-salt-added whole kernel corn, drained |
2 teaspoons chili powder |
1 teaspoon ground cumin |
1/2 teaspoon sugar |
1/2 teaspoon garlic powder |
3/4 cup water |
1 (16-ounce) can pinto beans, drained |
1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained and chopped |
1 (6-ounce) can tomato paste |
1 (4-ounce) can chopped green chiles, drained |
1/2 cup all-purpose flour |
1/2 cup yellow cornmeal |
1 teaspoon baking powder |
1/8 teaspoon salt |
1/2 cup nonfat buttermilk |
1 egg white, lightly beaten |
Directions:
1. Cook onion, green bell pepper, and ground chuck in a large, ovenproof skillet over medium heat until meat is browned, stirring to crumble. Drain well; set aside. Wipe drippings from skillet with a paper towel. Return meat mixture to skillet; add corn and next 9 ingredients, stirring well. Bring to a boil; cover, reduce heat to medium-low, and cook 10 minutes, stirring occasionally. Remove from heat; set aside.
2. Combine flour and next 3 ingredients in a bowl. Combine buttermilk and egg white; add to dry ingredients, stirring just until moistened. Spoon evenly over meat mixture. Bake at 400° for 13 minutes or until wooden pick inserted in center of corn bread comes out clean.
|
|