Salsa Chili and Cornbread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 pound ground round |
1 cup chopped onion |
1 cup no-salt-added salsa |
1/2 cup beer |
1/3 cup finely chopped fresh cilantro |
1/4 cup no-salt-added tomato paste |
1 tablespoon chili powder |
1/4 teaspoon salt |
1 (15-ounce) can no-salt-added kidney beans, drained |
1/4 cup yellow cornmeal |
1/4 cup all-purpose flour |
1 teaspoon baking powder |
1/8 teaspoon salt |
2 teaspoons sugar |
1/4 teaspoon coarsely ground pepper |
1/4 cup frozen egg substitute, thawed |
1/4 cup evaporated skimmed milk |
1 tablespoon vegetable oil |
1/2 cup (2 ounces) shredded reduced-fat cheddar cheese |
Directions:
1. Place meat and onion in a 10 1/2-inch ovenproof skillet. Cook over medium-high heat until meat is browned, stirring until it crumbles. Drain mixture, and pat dry with paper towels. Wipe drippings from skillet with a paper towel.
2. Return meat mixture to skillet. Add salsa and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer 30 minutes.
3. Combine cornmeal and next 5 ingredients in a bowl; make a well in center of mixture. Combine egg substitute, milk, and oil; add to dry ingredients, stirring just until dry ingredients are moistened.
4. Pour batter over meat mixture in skillet. Bake, uncovered, at 400° for 10 minutes or until cornbread is golden. Sprinkle with cheese, and let stand 5 minutes or until cheese melts.
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