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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | cup | corn meal | 1 1/2 | cups (8 fl oz) | water | 4 | tablespoons | picante sauce | 1/2 | cups | Tomato puree (one 16oz can) | 1 | cup | 1 can Kidney beans(drained and rinsed) | 1 | cup, shredded | Cheese, mozzarella, part skim milk, low moisture | 16 | ounces | Beef, ground, 90% lean meat, browned | 16 | ounces | Beef, ground, 90% lean meat, browned | 1 | container (8 oz) | Fat Free Plain Greek Yogurt | 1 | tomato | Fresh tomato, diced (optional) | 1/4 | onion | 1 CUP DICED ONION RAW, finely diced | 1 | cup, shredded or chopped | Lettuce |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350 degrees | | 2 | in microwave safe bowl, combine cormeal, water, salsa and canned tomato puree. Cook on high for 6 min, stirring 1/2 way through. | | 3 | Spread 1/2 of mixture into bottom of 9x9 glass pan, spread beans, browned beef and onions evenly into pan. Top with half of cheese. | | 4 | Spread remaining cornmeal mix over the top and sprinkle with remaining cheese. Bake for 15 minutes. | | 5 | Check for firmness (hold shape whn pusjhed with fork). Bake an additional 5 minutes if needed. Remove from oven and cool for 50 minutes. | | 6 | Spread greek yogurt over the top and lettuce and fresh tomatoes. Cut into four squares and serve. | | 7 | Add other classic taco items such as jalapenos or more salsa if preferred |
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