ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Salsa Chili and Cornbread

Yield 6 servings.

Ingredients

  • 1 pound ground round
  • 1 cup chopped onion
  • 1 cup no-salt-added salsa
  • 1/2 cup beer
  • 1/3 cup finely chopped fresh cilantro
  • 1/4 cup no-salt-added tomato paste
  • 1 tablespoon chili powder
  • 1/4 teaspoon salt
  • 1 (15-ounce) can no-salt-added kidney beans, drained
  • 1/4 cup yellow cornmeal
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 teaspoons sugar
  • 1/4 teaspoon coarsely ground pepper
  • 1/4 cup frozen egg substitute, thawed
  • 1/4 cup evaporated skimmed milk
  • 1 tablespoon vegetable oil
  • 1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese

Nutrition Information

  • calories 312
  • caloriesfromfat 27 %
  • fat 9.4 g
  • satfat 3.2 g
  • monofat 2.7 g
  • polyfat 1.7 g
  • protein 27.3 g
  • carbohydrate 29.9 g
  • fiber 0.0 g
  • cholesterol 53 mg
  • iron 0.0 mg
  • sodium 397 mg
  • calcium 0.0 mg

How to Make It

  1. Place meat and onion in a 10 1/2-inch ovenproof skillet. Cook over medium-high heat until meat is browned, stirring until it crumbles. Drain mixture, and pat dry with paper towels. Wipe drippings from skillet with a paper towel.

  2. Return meat mixture to skillet. Add salsa and next 6 ingredients. Bring to a boil; cover, reduce heat, and simmer 30 minutes.

  3. Combine cornmeal and next 5 ingredients in a bowl; make a well in center of mixture. Combine egg substitute, milk, and oil; add to dry ingredients, stirring just until dry ingredients are moistened.

  4. Pour batter over meat mixture in skillet. Bake, uncovered, at 400° for 10 minutes or until cornbread is golden. Sprinkle with cheese, and let stand 5 minutes or until cheese melts.

Oxmoor House Cooking Light Collection