| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Mexican | Digest, Oct., Fatfree | 6 | Servings |
INGREDIENTS
| Filling: | ||
| 2 | Cloves garlic, minced | |
| 1 | c | Each chopped onions and |
| Green peppers | ||
| 1/2 | c | Each chopped celery and |
| Carrots (I used a good dash | ||
| Celery | ||
| Seed instead of the celery) | ||
| 1 | 10 oz pkg. frozen corn | |
| Slightly thawed | ||
| 2 | c | Mixed beans (pinto & kidney |
| Or whatever you have) | ||
| 1 1/2 | ts | Each cumin and chili powder |
| 1 | ts | Oregano |
| 16 | oz | Tomato sauce |
| 1 | tb | Cornstarch |
| 3/4 | c | + 2 tbsp yellow cornmeal |
| 1/4 | c | + 2 tbsp flour (either white |
| Or wheat) | ||
| 1 | ts | Baking powder |
| 1 | c | Water |
| 1 | tb | + 1 tsp oil |
| 1 | 4oz can green chilies, | |
| Drained | ||
| Vanilla yogurt or sour | ||
| Cream | ||
| Chopped tomatoes |
INSTRUCTIONS
CORN BREAD CRUST TOPPING ADDITIONAL TOPPINGS Saute garlic, onion, green pepper, celery, and corn in a dollop of vinegar for 10-15 minutes. Add more vinegar if necessary to keep from sticking. Add the rest of the ingredients, stirring the cornstarch into the tomato sauce first. Bring mixture to a boil and spoon into a 9X13 baking pan sprayed with Pam. For the crust topping combine the cornmeal, flour and baking powder. Mix well. Combine water, oil and chilies and stir into dry mixture. Spoon onto the filling. Bake uncovered 30 minutes at 350F. After baking, top with low-fat vanillia yogurt dollops and chopped tomato. Enjoy. Kendra, k_swope@ojc.colorado.edu. Fatfree Digest [Volume 11 Issue 1], Oct. 1, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. H Filling: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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