Easy Beef and Onion-Pepper Pie
1-1/2 cups yellow cornmeal
2-1/4 cups nonfat milk
1-1/2 cups water
1/2 cup grated Parmesan cheese
1 tablespoon butter or margarine
4 medium yellow onions, sliced (about 1-1/2 pounds)
2 teaspoons vegetable oil
1 pound lean ground beef or pork
2 or 3 teaspoons chili powder (to taste)
1 cup canned whole pimientos or roasted red bell peppers, cut into 1/2-inch strips
2 cans (4 ounces each) whole green chiles, cut into 1/2-inch strips
Sour cream (optional)
For cornmeal base, combine cornmeal with water and milk in saucepan, place over medium heat and cook, stirring until it bubbles, then cook 30 to 60 seconds or until consistency of soft mashed potatoes. Remove from heat and stir in cheese and butter. Turn into 2-1/2 quart casserole. Sauté onions in oil in large skillet until soft and tender. Spoon into casserole in a ring at edge. In same skillet, sauté beef until browned; stir in chili powder. Turn into center of casserole. Lay pimentos and chiles in latticework on top. Cover and bake at 400 degrees for 25 to 30 minutes or until hot in center. Serve with dollops of sour cream if desired. Makes 6 servings.
Per serving: About 417 cal, 24 g pro, 41 g carb, 17 g fat, 37% cal from fat, 57 mg chol, 700 mg sod, 5 g fiber.