1 3\/4 C. chopped onion
\n3\/4 C. chopped green bell pepper
\n3\/4 lb. ground round
\n1\/2 C. bottled salsa
\n1 to 2 T. bottled chipotle sauce (such as La Preferidia) or hot sauce
\n1 (15 1\/2-oz.) can pinto beans in zesty sauce (such as S&W), undrained
\n1 (14.5-oz.) can no-salt-added diced tomatoes, drained
\n3\/4 C. chopped fresh cilantro, divided
\n1 C. all-purpose flour
\n3\/4 C. yellow cornmeal
\n2 T. sugar
\n2 tsp. baking powder
\n1\/2 tsp. salt
\n2\/3 C. 1% low-fat milk
\n1 1\/2 T. butter, melted
\n1 large egg, lightly beaten<\/p>\n
Preheat oven to 400\u00ef\u00bf\u00bd. Heat a large nonstick skillet over medium-high heat. Add onion, bell pepper, and beef; cook 5 minutes or until meat is browned, stirring to crumble. Stir in the salsa, chipotle sauce, beans, and tomatoes; cook 5 minutes, stirring occasionally. Stir in 1\/2 C. cilantro. Spoon beef mixture into a 3-quart casserole. Lightly spoon flour into a dry measuring C.; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Add 1\/4 C. cilantro, milk, butter, and egg; stir until well-blended. Spoon the batter over beef mixture; spread evenly. Bake at 400\u00ef\u00bf\u00bd for 35 minutes or until golden.<\/p>\n
Yield: 8 servings
\nCalories: 329
\nFat: 11g
\nFiber: 5.8g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 3\/4 C. chopped onion 3\/4 C. chopped green bell pepper 3\/4 lb. ground round 1\/2 C. bottled salsa 1 to 2 T. bottled chipotle sauce (such as La Preferidia) or hot sauce 1 (15 1\/2-oz.) can pinto beans in zesty sauce (such as S&W), undrained 1 (14.5-oz.) can no-salt-added diced tomatoes, drained 3\/4 C. chopped fresh cilantro, divided 1 C. all-purpose flour 3\/4 C. yellow cornmeal 2 T. sugar 2 tsp. baking powder 1\/2 tsp. salt 2\/3 C. 1%…<\/p>\n