- 1 pound lean ground beef
- 1 cup onion — chopped
- 1 green pepper — chopped
- 1 15-ounce can tomato sauce
- 1 28-ounce can tomatoes — cut up
- 1 17-ounce corn — drained
- 1/2 cup olives — pitted and sliced
- 1 clove garlic — minced
- 1 tablespoon sugar
- 1/2 tablespoon salt
- 2 tablespoons chili powder
- 1 Dash black pepper
- 1 cup cheddar cheese, lowfat — shredded
CRUST:
- 3/4 cup yellow cornmeal
- 1/2 tablespoon salt
- 2 cups cold water
- 1/2 tablespoon chili powder
- 1 tablespoon light margarine
Preheat oven to 375 degrees. Brown ground beef, onions and green pepper in skillet coated with cooking spray; drain. Add the remaining ingredients through black pepper. Bring mixture to boil; simmer, uncovered, for 20 minutes or until thickened. Add the cheese; stir until melted. Set aside. To make crust, combine cornmeal, salt, water and chili powder in saucepan. Cook on medium-high, stirring constantly, until thick. Add margarine; mix well. Spread half of crust mixture over bottom of a 12x8x2 baking dish. Add filling; spoon on the remaining crust. Bake at 375 degrees for 45 min. Top with 1/2 cup reduced fat cheddar cheese, if desired. Serves 6
Tracker: 4 oz Protein, 1 1/2 oz-eq Grain, 1 1/2 cups Vegetable, 1 tsp oil