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Taco Pizza Casserole
Hash Brown Quiche
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Book Description
If you think that folding an egg has something to do with laundry, or that a wok is good exercise, you’ve come to the right place. Nutritionist and family meal-planner extraordinaire, Leanne Ely knows her way around a stove and a pantry–and she provides everything you need to know, from mincing garlic and barbecuing beef to pulling off your first dinner party.
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Saving Dinner Basics: How to Cook Even If You Don't Know How
Authors: Leanne Ely
Date: August 2006
ISBN: 0345485432
Publisher: Ballantine Books
Paperback
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Serves 4—6
1 (8.5-ounce) package corn muffin mix
1 egg
3 tablespoons milk
1/2 cup chopped onion
1 tablespoon vegetable oil
1 (15-ounce) can chili, no beans
1 (15-ounce) can diced tomatoes with chilies, drained
1/2 teaspoon red pepper flakes, or to taste
1 cup shredded low-fat cheddar cheese
Salsa (your favorite jarred variety)
Low-fat sour cream
Preheat oven to 400 degrees F.
Mix dry corn muffin mix, egg, and milk according to package directions. Spread in bottom of lightly greased 9x13 inch casserole dish.
In a skillet over medium heat, saute onion in oil.
Add chili and diced tomatoes, and heat until warm. Spoon chili mixture onto corn muffin mix. Sprinkle with red pepper flakes and cheese.
Bake for 15 to 20 minutes, or until crust is cooked through and cheese is melted and lightly browned on top.
Garnish with salsa and sour cream as desired.
PER SERVING:
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