Low Fat Tamale Pie
Makes 4 servings
Biscuit Topping:
1/2 cup white or yellow cornmeal
1/2 cup buttermilk
1/3 cup all-purpose flour
1 egg white, slightly beaten
1 tbsp. sugar
1/2 jalapeño pepper, seeded, chopped
1 tsp. baking powder
Filling:
Nonstick cooking spray
1 green bell pepper, chopped
3/4 cup chopped green onions
2 cloves garlic, finely chopped
1 1/2 cups canned crushed tomatoes
1 can (1bout 15 oz.) pinto beans, chopped and drained
1/4 lb. cooked ground turkey breast
2 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. ground black pepper
Preheat oven to 425*. Spray 9″ pie plate with nonstick cooking spray;
set aside.
For topping, combine all topping ingredients in large bowl until well
blended; set aside.
For filling, spray large nonstick skillet with cooking spray. Heat over med.
heat until hot. Add bell pepper, onion, and garlic. Cook and stir 5 min. or
until vegetables are tender. Add tomatoes, beans, turkey, chili powder,
cumin and black pepper. Cook and stir 5 min. or until heated through.
Spoon vegetable mixture into prepared pie plate.
Drop heaping tablespoonfuls topping around outer edge of filling;
flatten with back of spoon to form biscuits.
Bake 25 min. or until biscuits are golden form. Let stand 5 min. before
serving.
Exchanges: 2 1/2 starch/bread, 1 lean meat, 1 veg
Per serving: cal 274 , fat 4 g , sat fat 1g, chol 12 mg