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Karl Graustein

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs	Mexican	Pies & crus, Breads, Muffins & r	8	Servings

INGREDIENTS

1	lb	Turkey — cooked
1/2	c	Onions — chopped
2		Cloves garlic — chopped
		Fine
1	cn	Kidney beans — (28 oz) with
		Juice
1	cn	Stewed tomatoes
1 1/4	c	Cornmeal
1	c	Cheddar cheese — grated
2	tb	Chili powder
1	ts	Cumin
1/4	ts	Cayenne pepper
1/2	ts	Red pepper — crushed
1/2	ts	Black pepper
1 1/4	c	Skim milk — at room
		Temperature
1/2	ts	Salt
1/4	ts	Black pepper
2		Egg whites

INSTRUCTIONS

Preheat oven at 375.  Cook meat, onion, and garlic until meat is browned.
Drain off fat; add tomatoes, beans, 3/4 cup cornmeal, 1/2 cup cheese, chili
powder, cumin, cayenne pepper, red pepper, and black pepper.  Cook over low
heat, stirring occasionally, for about 15 minutes.  Pour into casserole
dish.  In the same pan, combine milk, the rest of the cornmeal, salt, and
pepper.  Stir over low heat until thickens a little.  Then add remaining
cheese and egg whites, stirring until smooth.  Pour over ground turkey
mixture.  Bake for 30 minutes or until crust is lightly browned.
Recipe By     : The Low Fat Good Food Cookbook
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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