1/2 c Onions; dices
1/3 c Green peppers; diced
8 oz Ground turkey
8 oz Canned black beans; drained
8 oz Tomato sauce
1 pk Taco seasoning mix
1 c Cornmeal
2 ts Salt
1 Egg; beaten
1/3 c Milk
2 tb Vegetable oil
1 c Canned corn; drained
4 oz Grated cheddar cheese
I made this Thursday night, and it’s a definite keeper. I found it on SOAR
Preheat oven to 350 degrees F. Spray a 9″ pie plate with nonstick cooking
spray and set aside. Spray a medium sized skillet with nonstick cooking
spray. Saut? onions and green pepper until tender, about 3-5 minutes. Add
turkey and cook until no longer pink, breaking the meat up into small
chunks as you cook. Stir in beans, tomato sauce, and taco seasoning mix.
Set aside. In a medium bowl combine cornmeal, sugar, and salt. In a
separate small bowl mix the egg, milk and oil. Add egg mixture to cornmeal
mixture and combine well. Stir in trained corn. Press the cornmeal mixture
into the prepared pie plate like a crumb crust. Spoon the bean mixture on
top of the cornmeal “crust”. Bake 20 minutes. Sprinkle the top of the pie
with grated cheese and bake an additional 5 minutes, or until the cheese is
melted. Let stand 5 minutes before serving. Makes 4 servings, 70 calories
per serving.
Note: My cornmeal mixture was too soggy to make a crumb crust, so I put
most of it on the bottom of the pie pan. I put the bean mixture over it and
topped the bean mixture with a few dollops of the remaining cornmeal. It
came out great!
Yields
1 Servings
