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Cook'n with Betty Crocker 
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Southwest Tamale Tart |
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Serves: 6 Print this Recipe1 cup Reduced-Fat Bisquick® 1/2 cup cornmeal 1 1/2 cups shredded reduced-fat cheddar cheese (6 ounces) 1 (4-ounce) can chopped green chilies, drained 1/3 cup condensed beef broth 1 (15-ounce) can black beans, rinsed and drained 1/2 cup chopped fresh cilantro 2 small tomatoes, seeded and chopped Salsa, if desired Fat-free sour cream, if desired 1. Heat oven to 350°. Grease springform pan, 9 x 3 inches. 2. Mix Bisquick, cornmeal, 1 cup of the cheese and the chilies. Stir in broth. Pat mixture evenly in bottom of pan. Mix beans and cilantro; spoon over cornmeal mixture to within 1/2 inch of edge. Sprinkle with remaining 1/2 cup cheese. 3. Bake 35 minutes. Loosen side of tart from pan; remove side of pan. Arrange tomatoes around edge of tart. Cut tart into wedges. Serve with salsa and sour cream. HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 375°. Pat cornmeal mixture evenly in bottom and 1 inch up side of pan. Bake 40 minutes. NUTRITION FACTS: 1 Serving:; Calories 255 (Calories from Fat 35); Fat 4g (Saturated 2g); Cholesterol 5mg; Sodium 770mg; Carbohydrate 44g (Dietary Fiber 6g); Protein 17g % DAILY VALUE:; Vitamin A 6%; Vitamin C 16%; Calcium 18%; Iron 18% DIET EXCHANGES:; 2 Starch; 1 Very Lean Meat; 3 Vegetable From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Hearty Chicken and Potato Dinner Chicken with Garlic-Ginger Sauce Quick Beef and Salsa Skillet Garden Vegetable Bake Southwest Tamale Tart Very Veggie Pizza Pie Chocolate-Cinnamon Sundae Cake Glazed Lemon Bars Peanut Butter Brownies Granola Pancakes Berry-Banana Bread Citrus-Yogurt Muffins Cinnamon-Raisin Scone Sticks |
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