|Preparation Time||30 Minutes|
|Cook Time||30 Minutes|
|Total Time||1 Hour|
|Main Ingredient||Beef; Cornmeal|
|Category||Meat; Rice & Grains|
|Cuisine||American; Italian; Fusion|
|Cook Method||Stove Top; Pan Searing|
|Diet||Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; High Protein|
1/2 pound lean ground beef (15% fat)
1/2 medium onion, chopped
1 can kidney beans, drained (15.5 ounces)
1 can diced tomatoes with juice (14.5 ounces)
1 can whole-kernel corn, drained
1 tablespoon chili powder
1/2 teaspoon cumin powder
1 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup yellow cornmeal
1 teaspoon salt
1 teaspoon sugar
1 teaspoon chili powder
2 1/2 cups water
1 cup grated cheddar cheese
Brown meat and onion in a large skillet over medium-high heat (350 degrees F in an electric skillet). Drain fat.
Add beans, tomatoes, corn, one tablespoon chili powder, cumin, garlic powder, oregano, salt, and pepper. Reduce heat to low (250 degrees F in an electric skillet), cover, and heat thoroughly.
As the mixture heats, mix cornmeal, salt, sugar, and one teaspoon chili powder with water in a small saucepan. Cook over medium heat, stirring constantly until thickened, about two minutes. Add cheddar and mix well.
Spread cornmeal mixture over chili mixture. Cover and cook over low heat, with lid slightly ajar, until topping is set, about 10 minutes.
Serve immediately. Refrigerate leftovers within 2-3 hours.
Calories: 170 cal
Total fat: 5g
Saturated fat: 3g
Trans fat: 0g