Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997
- 1 can Hormel® turkey chili without beans
- 1 can Green Giant® red beans
- 3/4 cup Tostitos® salsa
- 1/2 cup onion, chopped
- Seasonings (cumin, chili powder, cilantro, paprika, etc.)
- 1 3/4 cup yellow cornmeal
- 1 egg, well beaten
- 2 1/3 cup cold water
- 1 1/2 cup cubed fat-free Healthy Choice® cheese or Kraft® sliced Cheddar cheese
Mix chili, beans, salsa, 1/4 cup onions, and seasonings. Set aside. In a medium saucepan combine meat, egg, and water. Cook, stirring constantly, over low to medium heat, until thickened (spoon will leave a path when pulled through the mixture). Stir in 1 cup cheese.
Spread 1/3 cornmeal mixture over bottom of a shallow 3 quart casserole. Cover with the chili mixture. Spoon rest of cornmeal mixture around top edge of casserole, leaving a small hole in the center. Sprinkle top with the remaining cheese and onions. Bake at 350 degrees for 30 minutes.
Turkey chili equals 7 meats; cheese equals 10 meats; red beans equals 4 3/4 breads; cornmeal equals 8 3/4 breads; egg equals 1 meat , 1/2 fat. Makes 8 servings; 2 1/4 meat and 1 3/4 bread. This is delicious served with corn on the cob (1 bread each) and a tomato-lettuce salad.