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Chili Pie with Cornbread Topping
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Categories: American Recipes, Beef, Casseroles, Favorites, Low fat, Meat Dishes, Southwestern Recipes
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Total Time: 40 min.
Baking Time: 13 min.
Preparation Time: 17 min.
Simmering Time: 10 min.

This is a lowfat version of a Tex-Mex classic.

1 cup onion - chopped
1 cup bell pepper - chopped
1/2 pound ground chuck
1 cup whole kernel corn, frozen
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon sugar
1/2 teaspoon garlic powder
3/4 cup water
16 ounces pinto beans, canned - drained
14 1/2 ounces stewed tomatoes - chopped
6 ounces tomato paste
4 ounces green chiles - chopped
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup buttermilk
1 egg white - lightly beaten

Cook onion, green bell pepper, and ground chuck in a nonstick skillet over medium heat until meat is browned, stirring often. Drain well; set aside. Add corn, chili powder, cumin, sugar, garlic powder, water beans, tomato, tomato paste, and chiles, stirring well. Bring to a boil; cover, reduce heat to medium low, and cook 10 minutes, stirring occasionally. Remove from heat; set aside.

Combine flour, cornmeal, baking powder, and salt in a bowl. Combine buttermilk and egg white; add to dry ingredients, stirring just until moistened. Spoon evenly over meat mixture. Bake at 400 degrees F for 13 minutes or until wooden pick inserted in center of cornbread comes out clean.

Calories: 418 Calories From Fat: 24%
Protein: 21g Carbohydrate: 61g
Cholesterol: 35mg Sodium: 1066mg

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