Chili Cornbread PieSubmitted by: SMALLERSHEEP
IntroductionA classic combination in one dish. For even better sodium control, use no salt added corn and tomato sauce. A classic combination in one dish. For even better sodium control, use no salt added corn and tomato sauce.
1 lb ground turkey of lean ground beef
1 Tbsp chili powder
2 cans (8 oz each) tomato sauce
1 can (15 1/4 oz) whole kernel corn, drained
1 can (15 oz) black beans, rinsed and drained
1 can (12 fl. oz) non-fat evaporated milk
1 can (4 oz) diced green chiles
2 boxes (8.5 oz each) dry corn muffin mix
2 large eggs
Salsa and/or sour cream (optional)
Cook turkey/beef in large skillet over medium-high heat until no longer pink; drain.
Stir in chili seasoning, tomato sauce, corn, beans, 3/4 cup evaporated milk and chiles. Bring to a boil, reduce heat. Simmer for 5 minutes, stirring occasionally. Pour mixture into prepared baking dish.
Combine corn muffin mix, remaining evaporated milk and eggs in medium bowl; stir until just moistened. Spoon and spread mixture evenly over meat filling.
Bake for 15-20 minutes or until lightly browned. Let stand for 10 minutes before serving. Serve with salsa and/or sour cream, if desired.
Makes 12 2 inch pieces.
Number of Servings: 12
Recipe submitted by SparkPeople user JBRATCHIE.