Kathleen Reid knows how to heat up dinnertime at her Petaluma, California home. Her family-pleasing main course is guaranteed to put a little kick in your menu, too. From Light and Tasty Magazine.


INGREDIENTS



* 1 pound lean ground beef
* 1 jalapeno pepper, seed and diced*
* 2 cups frozen corn, thawed
* 1 can (28 ounces) diced tomatoes, undrained
* 1-1/2 cups fat-free milk
* 1 cup cornmeal
* 1 can (4 ounces) chopped green chilies, drained
* 1 can (2-1/2 ounces) sliced ripe olives, drained
* 2 egg whites, lightly beaten
* 1 envelope reduced-sodium taco seasoning
* 1 cup (4 ounces) shredded reduced-fat cheddar cheese
* 1 cup salsa


SERVINGS 8
CATEGORY Lower Fat
METHOD Baked
PREP 10 min.
COOK 40 min.
TOTAL 50 min.


DIRECTIONS




In a large nonstick skillet, cook beef and jalapeno over medium heat until meat is no longer pink; drain. Stir in the corn, tomatoes, milk, cornmeal, chilies, olives, egg whites and taco seasoning until blended. Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.
    Bake, uncovered, at 350° for 40 minutes. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Serve with salsa. Yield: 8 servings. Editor's Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

 



NUTRITIONAL INFO




Nutritional Analysis: One serving (1 piece with 2 tablespoons salsa) equals 308 calories, 8 g fat (4 g saturated fat), 29 mg cholesterol, 839 mg sodium, 39 g carbohydrate, 4 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.