Ingredients
1-1/2 pounds lean ground beef (90% lean)1 large onion, chopped1 small green pepper, chopped1 garlic clove, minced1 can (28 ounces) diced tomatoes, undrained1-1/2 cups frozen corn1 can (2-1/4 ounces) sliced ripe olives, drained4-1/2 teaspoons chili powder1/2 teaspoon salt1/4 teaspoon pepper1/2 cup cornmeal1 cup waterTOPPING:1-1/2 cups fat-free milk, divided1/2 cup cornmeal1/2 teaspoon salt1/2 cup shredded reduced-fat cheddar cheese2 tablespoons butter1/2 cup egg substitute
Preparation
In a Dutch oven coated with cooking spray, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, olives, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Combine cornmeal and water until smooth; gradually stir into the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally. Transfer to a 2-1/2-qt. baking dish coated with cooking spray.
In a small saucepan, bring 1 cup milk to a boil. Combine the cornmeal, salt and remaining milk; slowly whisk into boiling milk. Cook and stir until mixture returns to a boil. Reduce heat; cook and stir for 3-4 minutes or until slightly thickened.
Remove from the heat; stir in cheese and butter until melted. Stir in egg substitute. Pour over meat mixture. Bake, uncovered, at 375° for 30-40 minutes or until topping is lightly browned.
