3/4 pound ground turkey breast or lean ground beef
1 cup chopped onion
3/4 cup diced green bell pepper
3 3/4 cup diced red bell pepper
4 cloves garlic minced
2 teaspoons ground cumin
1 15 ounce can pinto or red beans, rinsed and drained
1 8 ounce can no salt added stewed tomatoes, undrained
2 canned chipotle chilies in adobo sauce, minced
1 to 2 teaspoons adobo sauce from canned chilies, optional
1 cup low sodium reduced fat shredded cheddar cheese
1/2 cup chopped cilantro
1 8 1/2 ounce package corn bread mix
1/3 cup 1% low fat milk
1 large egg white
Preheat oven to 400F. Cook turkey or beef, onion, bell peppers and garlic in large nonstick skillet over medium high heat 8 minutes or until turkey or beef is no longer pink, stirring occasionally. Drain fat; sprinkle mixture with cumin. Add beans, tomatoes, chilies and adobo sauce; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 5 minutes. Remove from heat; stir in cheese and cilantro. Spray 8 inch square baking dish with nonstick cooking spray. Spoon turkey mixture evenly into prepared dish,pressing down to compact mixture. Combine corn bread mix, milk and egg white in medium bowl; mix just until dry ingredients are moistened. Spoon batter evenly over turkey or beef mixture to cover completely. Bake 20 to 22 minutes or until corn bread is golden brown. Let stand 5 minutes before serving. 6 servings.
Dietary Exchanges:
3 starch/bread, 2 lean meat, 1 1/2 vegetables, 1/2 fat
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