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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This spicy pie needs only a salad to make the meal complete. Use a disposable aluminum pan wrapped in foil for easy delivery and cleanup. Ingredients:
1 3/4 cups chopped onion |
3/4 cup chopped green bell pepper |
3/4 pound ground round |
1/2 cup bottled salsa |
1 to 2 tablespoons bottled chipotle sauce (such as la preferidia) or hot sauce |
1 (15 1/2-ounce) can pinto beans in zesty sauce (such as s&w), undrained |
1 (14.5-ounce) can no-salt-added diced tomatoes, drained |
3/4 cup chopped fresh cilantro, divided |
1 cup all-purpose flour |
3/4 cup yellow cornmeal |
2 tablespoons sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
2/3 cup 1% low-fat milk |
1 1/2 tablespoons butter, melted |
1 large egg, lightly beaten |
Directions:
1. Preheat oven to 400°.
2. Heat a large nonstick skillet over medium-high heat. Add onion, bell pepper, and beef; cook 5 minutes or until meat is browned, stirring to crumble. Stir in the salsa, chipotle sauce, beans, and tomatoes; cook 5 minutes, stirring occasionally. Stir in 1/2 cup cilantro. Spoon beef mixture into a 3-quart casserole.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Add 1/4 cup cilantro, milk, butter, and egg; stir until well-blended. Spoon the batter over beef mixture; spread evenly. Bake at 400° for 35 minutes or until golden.
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