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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: If your frying pan is not big enough to add the topping in step 3, transfer hot meat mixture in step 2 to a hot, shallow 3-quart casserole (warm in oven as it preheats), then continue. Ingredients:
1 onion (8 oz.), peeled and chopped |
1 pound ground lean (7% fat) beef or turkey |
1 tablespoon chili powder |
1 teaspoon cumin seeds |
2 cans (14 1/2 oz. each) salt-free diced tomatoes |
2 cups frozen corn kernels |
1 can (2 1/4 oz.) sliced black ripe olives, drained |
about 1/4 teaspoon salt |
1 large egg |
1 large egg white |
1 1/2 cups shredded reduced-fat cheddar cheese (about 6 oz.) |
1 cup nonfat milk |
1 cup yellow cornmeal |
1/2 teaspoon baking powder |
Directions:
1. In an 11- to 12-inch ovenproof frying pan (2 to 3 in. deep, 2 1/2- to 3-quart capacity) over high heat, stir onion, beef, chili powder, and cumin seeds until beef is crumbled and lightly browned, 6 to 8 minutes.
2. Add tomatoes (including juices), corn, and olives; bring to a boil, stirring occasionally. Add salt to taste.
3. Meanwhile, in a bowl, whisk together egg, egg white, 1/2 cup cheese, milk, cornmeal, baking powder, and 1/4 teaspoon salt until well blended (mixture will be thin). Pour evenly over hot meat mixture. Sprinkle evenly with remaining 1 cup cheese.
4. Bake in a 400° regular or convection oven until the top feels firm when lightly touched, about 15 minutes. Scoop out servings with a large spoon. Add salt to taste.
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