Mexican Vegetable Part:

Yields:	4 servings
Rate this Recipe

	Preparation	15 minutes
	Cooking	15 minutes
	Ready In	30 minutes

Ingredients

3	cups	corn	frozen
1	pint	tomatoes
1/4	cup	green bell pepper
3/4	cup	onions	sliced
2	tablespoons	cilantro	fresh
1	tablespoon	lime juice
1	can	pinto beans
2	cloves	garlic	peeled and minced
1/4	cup	picante sauce
		---	Corn Meal crust Part
1/2	cup	milk, skim
1/4	cup	flour, all-purpose
1/4	cup	cornmeal	yellow
1/4	teaspoon	chili powder
2	large	eggs	whites, beaten
1/2	cup	monterey jack cheese	or cheddar

Directions

Saute the onions and pepper in a large skillet over medium heat, just until soft.

Stir in rest of vegetable ingredients; simmer 15 minutes or so.

Salt and pepper to taste.

In a mixing bowl combine cornmeal crust ingredients; whisk briefly then turn in to a vegetable-sprayed pie dish.

Bake at 475 for 10 minutes or until puffy and brown.

Add vegetable mixture, then sprinkle cheese on top.

Bake ten minutes more or so or just until the cheese is the way you like it.

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Member Review

Baked Salmon

This is absolutely delicious! Instead of using oil/bread crumbs, I used italian seasoned bread crumbs and melted salted butter. The butter gave it a nice flavor. Just be careful as you know butter burns fast. This was really a hit!

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