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Ingredients: |
| 1 |
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pound lean ground beef |
| 1 |
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packet (1-1/4 ounces) taco seasoning mix |
| 1 |
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can (15 to 16 ounces) black beans, rinsed, drained |
| 1/2 |
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cup water |
| 1 |
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can (8-3/4 ounces) whole kernel corn, very well drained |
| 3/4 |
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cup light dairy sour cream |
| 3/4 |
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cup shredded Co-Jack or Cheddar cheese |
| 1/3 |
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cup thinly sliced green onions |
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Crust |
| 1 |
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package (8-1/2 ounces) corn muffin mix |
| 3/4 |
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cup shredded Co-Jack or Cheddar cheese |
| 3/4 |
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cup light dairy sour cream |
| 1/2 |
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cup thinly sliced green onions |
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Instructions: |
| 1. |
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Heat oven to 400°. Heat large nonstick skillet over medium heat until hot. Add ground beef; brown 5 to 7 minutes, stirring occasionally. Pour off drippings. Stir in seasoning mix, beans and water. Bring to a boil; reduce heat. Simmer 5 minutes, stirring occasionally; set aside. |
| 2. |
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Meanwhile in medium bowl, combine crust ingredients, mixing just until dry ingredients are moistened. (Batter will be stiff.) Using spoon dipped in water, spread slightly more than 1/2 the batter onto bottom and up side of 9-inch pie pan. |
| 3. |
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Arrange corn over batter; top with beef mixture. Spoon remaining batter over beef, along outer edge of pie. Carefully spread batter toward center, leaving a 3-inch circle uncovered. Bake in 400° oven 23 to 25 minutes or until top is golden brown. |
| 4. |
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To serve, dollop 3/4 cup sour cream over top; sprinkle with 3/4 cup cheese and 1/3 cup green onions. Cut into wedges. |
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| Makes 4 servings. |
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| | Nutrition information per serving: 931 calories; 45 g fat (23 g saturated fat; 10 g monounsaturated fat); 167 mg cholesterol; 2372 mg sodium; 86 g carbohydrate; 9 g fiber; 46 g protein; 5.1 mg niacin; 0.4 mg vitamin B6; 2.4 mcg vitamin B12; 6.5 mg iron; 18.7 mcg selenium; 5.5 mg zinc. |
