INGREDIENTS
3/4
pound 93% lean ground beef or 93% lean ground turkey
1
cup chopped onion
3/4
cup diced green bell pepper
3/4
cup diced red bell pepper
4
cloves garlic, minced
2
teaspoons ground cumin
1
can (15 ounces) pinto or red beans, rinsed and drained
1
can (8 ounces) no-salt-added stewed tomatoes, undrained
2
canned chipotle peppers in adobo sauce, minced (about 1 tablespoon)
1
to 2 teaspoons adobo sauce from canned peppers (optional)
1
cup (4 ounces) low-sodium reduced-fat shredded Cheddar cheese
1/2
cup chopped fresh cilantro
1
package (8-1/2 ounces) corn bread mix
1/3
cup low-fat (1%) milk
1
large egg white
PREPARATION:
- Preheat oven to 400°F. Spray 8-inch square baking dish with nonstick cooking spray.
- Cook turkey, onion, bell peppers and garlic in large nonstick skillet over medium-high heat 8 minutes or until browned, stirring occasionally. Drain fat. Sprinkle turkey mixture with cumin.
- Add beans, tomatoes with juice, chipotle peppers and adobo sauce, if desired. Bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 5 minutes. Remove from heat; stir in cheese and cilantro.
- Spoon turkey mixture evenly into prepared dish, pressing down to compact mixture.
- Combine corn bread mix, milk and egg white in medium bowl; mix just until dry ingredients are moistened. Spoon batter evenly over turkey mixture to cover completely.
- Bake 20 to 22 minutes or until corn bread is golden brown. Let stand 5 minutes before serving.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Sodium
733 mg
Protein
26 g
Fiber
2 g
Carbohydrate
52 g
Cholesterol
32 mg
Saturated Fat
3 g
Total Fat
10 g
Calories from Fat
23 %
Calories
396
DIETARY EXCHANGE:
Fat
1/2
Vegetable
1-1/2
Starch
3
