[CH] Tonight's Dinner Will Be...

radiorlg@att.net
Mon, 05 Jun 2000 19:50:32 +0000 

I've made this many times before, every time I change the 
kind of hot sauce I use. THis time it was chipotle. I 
have done it before with chipotle and it is always good. 
This is a great casserole - especially if you like beans. 
I guess you could substitute some ground meat for the 
beans if you wish, but then it will be much higher in 
calories & fat. This is great served with just a salad 
and some yummy garnishes.

                     *  Exported from  MasterCook  *

                           Spicy Hobo Casserole

Recipe By     : RisaG
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans/Legumes/Pulses             Chiles
                Corn                             Low Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Bean & Vegetable Layer:
   1      cup           onion -- chopped
   1      cup           mixed peppers -- chopped
   1                    jalapeno or serrano chile -- 
chopped
   2      lg cloves     garlic -- minced
   1      14 oz can     red kidney beans -- rinsed & 
drained
   1      16 oz can     tomatoes, juice & all -- chopped
   8      oz            tomato sauce
   1      tsp           chili powder
   1      tsp           prepared mustard
   1      tsp           chipotle sauce
                        Corn Bread Topping:
   1      cup           yellow cornmeal
   1      cup           unbleached all-purpose flour
   2 1/2  tsp           baking powder
     1/2  tsp           kosher salt
   1      tbsp          sugar
   1      cup           skim milk
     1/2  cup           egg substitute
   1      tbsp          canola oil
   1      8 oz can      cream-style corn
                        Garnishes:
                        fat-free sour cream
                        cilantro -- chopped
                        scallions -- chopped

Preheat oven to 375°F.

Spray a large skillet with cooking spray, and saute the 
onion, peppers, garlic and jalapeno for 5 minutes, or 
until tender. Stir in the beans, tomatoes, tomato sauce, 
chili powder, mustard and chipotle sauce. Cover and cook 
5 minutes. Pour into 9x13" baking dish. Set aside.

Corn Bread Topping: Combine the cornmeal and flour with 
the baking powder, salt, and sugar. Whisk well. In a 
separate bowl, mix the milk, egg substitute, oil and 
corn. Stir into the dry ingredients until well combined.

Spoon the corn bread mixture evenly over the bean mixture 
to within 1" of the edge all around.

Bake 30-35 minutes, or until the corn bread is golden. 
Serve hot.

Garnish with fat-free sour cream (or low fat) and some 
chopped scallions and/or cilantro. Pass more hot sauce if 
you desire.

                   - - - - - - - - - - - - - - - - - - 

NOTES : Original recipe from So Fat, Low Fat, No Fat by 
Betty Rohde, p. 128-129.

Nutritional information: Less than 1 gram of fat for the 
WHOLE dish!!!

RisaG