 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
Kathleen Reid knows how to heat up dinnertime at her Petaluma, California home. Her family-pleasing main course is guaranteed to put a little kick in your menu, too. Ingredients:
1 pound ground beef |
1 jalapeno pepper, seeded and diced |
2 cups frozen corn, thawed |
1 can (28 ounces) diced tomatoes, undrained |
1-1/2 cups fat-free milk |
1 cup cornmeal |
1 can (4 ounces) chopped green chilies, drained |
1 can (2-1/2 ounces) sliced ripe olives, drained |
2 egg whites, lightly beaten |
1 envelope reduced-sodium taco seasoning |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
1 cup salsa |
Directions:
1. In a large nonstick skillet, cook beef and jalapeno over medium heat until meat is no longer pink; drain. Stir in the corn, tomatoes, milk, cornmeal, chilies, olives, egg whites and taco seasoning until blended.
2. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 40 minutes. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Serve with salsa. Yield: 8 servings.
|
|