Hamburger Corn Bread Casserole

By Cindy_Wicker

Ingredients

• TOPPING:
• 1 pound lean ground beef (90% lean)
• 1 small onion, chopped
• 1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
• 1 can (14-1/2 ounces) Hunt’s® Original Diced Tomatoes, undrained
• 1 teaspoon chili powder
• 1 teaspoon Worcestershire sauce
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg, beaten
• 1/2 cup fat-free milk
• 1 tablespoon canola oil

Details

Servings 6

Preparation

Step 1

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, chili powder and Worcestershire sauce; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. For topping, in a small bowl, combine the flour, cornmeal, sugar, baking powder and salt. Combine the egg, milk and oil; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover the top.
Bake, uncovered, at 425° for 14-18 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean. Let stand for 5 minutes before cutting. Yield: 6 servings.

Nutrition Facts: 1 serving equals 339 calories, 10 g fat (3 g saturated fat), 73 mg cholesterol, 722 mg sodium, 38 g carbohydrate, 6 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.

8 WW Points Plus