Prep 15 mins
Cook 25 mins
This hardy WW core recipe is a favorite at my house. You can top it with core guacamole and Fat Free Sour Cream Serve and serve with a green salad.
- 1 cup yellow cornmeal
- 2 1⁄4 cups cold water, with
- 2 chicken bouillon cubes (I used 2 cubes, you could probably use stock instead)
- 1 lb 93% lean ground beef
- 1 medium onion, chopped
- 1 large green pepper, chopped
- 4 teaspoons canola oil
- 3 teaspoons chili powder
- 2 garlic cloves, chopped
- 1 teaspoon salt
- 1 dash pepper
- 1 (6 ounce) can tomato paste
- 1 (10 ounce) can Mexican-style tomatoes (Ro-tel brand works)
- 1 (16 ounce) canwhole no-sugar-added kernel corn (with juice)
- 1 (16 ounce) candark no-sugar-added kidney beans
- 1 cup shredded fat-free cheddar cheese
- Preheat oven to 350*.
- Combine cornmeal, water and chicken bouillon in a medium saucepan; whisk or stir constantly over medium heat until slightly thickened.
- Spread in a 9 X 13-inch baking pan, sprayed with non-stick cooking spray and set aside.
- In a large skillet, brown beef, onion, green pepper, and canola oil.
- Add chili powder, garlic, salt and pepper, and stir well.
- Add tomato paste, Ro-Tel, corn, and kidney beans, and mix well.
- Spread mixture evenly over the cornmeal mixture and top with 1 cup shredded fat free cheddar cheese (Can substitute soy cheese).
- Bake for 20-25 minutes at 350 degrees.
This is a great recipe even if you are not on a diet. My daughter is a vegetarian so I make this with vegetable broth and divide it into two cake rounds and brown 1/2 pound of burger and put it on one of the pans. We have done it before without any meat, with the beans and the cheese there is enough protein anyway.
This recipe was fantastic. I made it for the first time last night. It was easy to put together and very flavorful. I added more chili powder and added some cayenne in the cornmeal in the mix and on top. I found the need to cook it longer that the recipe calls for and then turned the broiler on at the last to crisp up the cheese topping. This is a super recipe, and I plan to make it again soon.
Have made this recipe a few times and absolutely love it. This recipe feeds a small army or it can be cut into servings and frozen for future meals as it reheats beautifully. ENJOY!