Salsa Chili And Cornbread

Name: Salsa Chili And Cornbread
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

19 ingredients

4 steps

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

Directions

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.