1 pound ground round

1/2 cup chopped onion

1 garlic clove, minced

1 (15 oz) can pinto beans, rinsed and drained

1 1/2 cups water

1 cup salsa

1 1/2 Tbsp salt free Mexican seasoning

1 cup all-purpose flour

3/4 cup yellow cornmeal

1 Tbsp sugar

2 tsp baking powder

1/2 tsp salt

2/3 cup fat free milk

1 1/2 Tbsp butter, melted

1 egg, lightly beaten

1. Preheat oven to 400

2.  Cook first 3 ingredients in a large skillet over medium high heat until beef is browned, stirring to crumble beef.  Add pinto beans and next 3 ingredients.  Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or until mixture thickens, stirring occasionally.

3.  In a medium bowl, stir together flour and next 4 ingredients.  Add milk, butter, and egg; stir until well blended.

4.  Spoon beef mixture into an 11×7 inch baking dish.  Spoon batter over beef mixture, spreading evenly.

5.  Bake at 400 for 25 minutes or until golden.  Cut into 6 equal servings. 

Each serving is 6 ww pts or 8 pts +

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