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Ingredientes
- 1 c. minced onion
- 1 c. minced green bell pepper
- 1/2 lb grnd chuck
- 1 c. no-salt-added whole kernel corn liquid removed
- 2 tsp chili pwdr
- 1 tsp grnd cumin
- 1/2 tsp sugar
- 1/2 tsp garlic pwdr
- 3/4 c. water
- 16 ounce pinto beans (1 can) liquid removed
- 14 1/2 ounce no-salt-added stewed tomatoes (1 can) undrained and minced
- 6 ounce tomato paste (1 can)
- 4 ounce minced green chiles (1 can) liquid removed
- 1/2 c. all-purpose flour
- 1/2 c. yellow cornmeal
- 1 tsp baking pwdr
- 1/8 tsp salt
- 1/2 c. nonfat buttermilk
- 1 x egg white lightly beaten
Direcciones
- Cook onion, green bell pepper, and grnd chuck in a large, ovenproof skillet over medium heat till meat is browned, stirring to crumble. Drain well; set aside.
- Wipe drippings from skillet with a paper towel. Return meat mix to skillet; add in corn and next 9 ingredients, stirring well. Bring to a boil; cover, reduce heat to medium-low, and cook 10 min, stirring occasionally. Remove from heat; set aside.
- Combine flour and next 3 ingredients in a bowl. Combine buttermilk and egg white; add in to dry ingredients, stirring just till moistened. Spoon proportionately over meat mix.
- Bake at 400 degrees for 13 min or possibly till wooden pick inserted in center of corn bread comes out clean.
- Yield: 5 servings (serving size: 2 c.).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 437g | |
| Recipe makes 5 servings | |
| Calories 403 | |
| Calories from Fat 100 | 25% |
| Total Fat 11.29g | 14% |
| Saturated Fat 3.97g | 16% |
| Trans Fat 0.56g | |
| Cholesterol 33mg | 11% |
| Sodium 1190mg | 50% |
| Potassium 1127mg | 32% |
| Total Carbs 59.14g | 16% |
| Dietary Fiber 9.6g | 32% |
| Sugars 11.76g | 8% |
| Protein 19.2g | 31% |
