Sombrero Pie*
Source of Recipe
JoAnna Lund
List of Ingredients
SOMBRERO PIE (1/03 NL)
16 oz. extra-lean ground sirloin beef or turkey breast
1 C. chopped onion
1 (10 3/4 oz.) can Healthy Request Cream of Tomato Soup
1/2 C. chunky salsa (mild, medium or hot)
1 T. chili seasoning
3/4 C. frozen whole-kernel corn, thawed
3/4 C. Bisquick Reduced Fat Baking Mix
1/4 C. cornmeal
2 T. Splenda Granular
1/4 C. Land O Lakes no-fat sour cream
1/2 C. fat-free milk
Preheat oven to 400 degrees. Spray a deep dish 9-inch pie plate with butter-flavored cooking spray. In a large skillet sprayed with butter-flavored cooking spray, brown meat and onion. Stir in tomato soup, salsa, and chili seasoning. Add corn. Mix well to combine. Lower heat and simmer for 5 minutes. Meanwhile in a medium bowl, combine baking mix, cornmeal, and Splenda. Add sour cream and milk. Mix well just to combine. Spoon meat mixture into prepared pie plate. Evenly spoon batter over top. Bake for 30 to 35 minutes. Place pie plate on a wire rack and let set for 5 minutes. Divide into 6 servings.
Serves 6 - Each serving equals:
HE: 2 Pr, 1 1/4 Br, 1/2 Ve, 1/2 Ls, 6 OC
253 Calories, 5g Fa, 19g Pr, 33g Ca, 573mg So, 47mg Cl, 3g Fi
Diabetic Exchanges: 2 Mt, 1 1/2 St, 1/2 Ve
HINT: thaw corn by placing in a colander and rinsing under hot water for one minute.
5 WW Points
Recipe
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