From 
Del.icio.us
Digg
Reddit
Facebook
StumbleUpon
TwitThis
You will need
1⁄2 cup cornmeal
1⁄2 cup cold water
1⁄4 teaspoon salt
1⁄8 teaspoon ground red pepper (cayenne)
11⁄3 cups water
1 pound lean ground beef
1 large yellow onion, chopped
1 medium-size sweet green pepper, chopped
2 cloves garlic, minced
1 can (151⁄2 ounces) red kidney beans, drained
1 can (10 ounces) enchilada sauce
1 can (4 ounces) diced green chili peppers, undrained
1⁄4 cup chopped pitted black olives
2 teaspoons chili powder
1⁄2 cup shredded reduced-fat Cheddar cheese
What to do
1. In a small bowl, combine the cornmeal, the cold water, salt, and red pepper. In a medium-size saucepan, bring the 11⁄3 cups water to a boil. Slowly add the cornmeal mixture to boiling water, stirring constantly to make sure it does not lump. Return to a boil, stirring constantly. Lower heat and cook for 10 to 15 minutes or until very thick, stirring occasionally.
2. Meanwhile, preheat the oven to 350°F. In a large skillet, cook the ground beef, onion, green pepper, and garlic until meat is browned. Drain off fat. Stir in the kidney beans, enchilada sauce, chili peppers, olives, and chili powder. Bring to a boil.
3 Spread the hot cornmeal mixture into a greased 8" x 8" x 2" baking dish. Spread the meat mixture over the cornmeal layer. Bake, covered, for 20 minutes or until heated through. Sprinkle with the Cheddar cheese. Bake, uncovered, for 2 minutes more or until the cheese is melted. Makes 6 servings.
Prep Time: 20 minutes
Cooking Time: 42 minutes
Nutrition Information
1 Serving:
Calories 302.
Total Fat 12 g.
Saturated Fat 5 g.
Protein 22 g.
Carbohydrate 28 g.
Fiber 7 g.
Sodium 609 mg.
Cholesterol 53 mg.
Advertisement 
feeds instead
