A mexican inspired casserole, mindful of good nutrition. Can be easily altered for preferences in toppings.
Quantity
0
Quantity Unit
Prep Time (minutes)
10
Cook Time (minutes)
15
Ready In (minutes)
25
Ingredients
Amount
Measure
Ingredient
1/2
cup
corn meal
1
1/2
cup (8 fl oz)
water
1/2
cups
Tomato Puree
4
tablespoons
picante sauce
1
cup, shredded
Cheese, mozzarella, part skim milk, low moisture
1/4
cup, chopped
Onion, chopped
1/4
cup, chopped
Onion, chopped
1
cup
Beans, kidney
1
pound
Beef, ground, 90% lean meat / 10% fat, raw
1
cup, shredded or chopped
Lettuce
1
cup, chopped or sliced
tomatoes, ripe, peeled and finely chopped
1
container (8 oz)
Fat Free Plain Greek Yogurt
Steps
Sequence
Step
1
Preheat oven to 350 degrees
in microwave safe bowl, combine cormeal, water, salsa and canned tomato puree. Cook on high for 6 min, stirring 1/2 way through.
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.
Spread remaining cornmeal mix over the top and sprinkle with remaining cheese. Bake for 15 minutes.
Check for firmness (hold shape whn pusjhed with fork). Bake an additional 5 minutes if needed. Remove from oven and cool for 50 minutes.
Spread greek yogurt over the top and lettuce and fresh tomatoes. Cut into four squares and serve.
Add other classic taco items such as jalapenos or more salsa if preferred