Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

This spicy pie needs only a salad to make the meal complete. Use a disposable aluminum pan wrapped in foil for easy delivery and cleanup.

Recipe by Cooking Light January 2001

Gallery

Recipe Summary test

Yield:
8 servings (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • Heat a large nonstick skillet over medium-high heat. Add onion, bell pepper, and beef; cook 5 minutes or until meat is browned, stirring to crumble. Stir in the salsa, chipotle sauce, beans, and tomatoes; cook 5 minutes, stirring occasionally. Stir in 1/2 cup cilantro. Spoon beef mixture into a 3-quart casserole.

  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Add 1/4 cup cilantro, milk, butter, and egg; stir until well-blended. Spoon the batter over beef mixture; spread evenly. Bake at 400° for 35 minutes or until golden.

Nutrition Facts

329 calories; calories from fat 30%; fat 11g; saturated fat 4.7g; mono fat 4.2g; poly fat 0.8g; protein 16g; carbohydrates 41.7g; fiber 5.8g; cholesterol 64mg; iron 4.2mg; sodium 655mg; calcium 157mg.
Advertisement