Tex Mex Supper

Name: Tex Mex Supper
Yield: 8 servings
Ingredients: 1 lb ground chicken breast; 1/2 cup onions, chopped; 1/2 cup bell peppers, chopped; 15 ozs no-salt-added tomato sauce; 1 tbsp chili powder; 1/4 tsp salt; 1/8 tsp black pepper; 6 ozs cornbread mix; 1/3 cup fat-free milk; 2 tbsps Country Crock Light Spread, melted; 1/4 cup egg whites; 4 ozs cheddar cheese, shredded

Adapted from Great American Home Cooking

1 lb ground chicken breast
1/2 cup onions, chopped
1/2 cup bell peppers, chopped
15 ozs no-salt-added tomato sauce
1 tbsp chili powder
1/4 tsp salt
1/8 tsp black pepper
6 ozs cornbread mix
1/3 cup fat-free milk
2 tbsps Country Crock Light Spread, melted
1/4 cup egg whites
4 ozs cheddar cheese, shredded

Preheat oven to 350. Prepare a 2-quart casserole dish with cooking spray; set aside. In a large saucepan, cook chicken, onions, and bell peppers until chicken is no longer pink. Stir in tomato sauce, chili powder, salt, and black pepper. Spread chicken mixture into prepared dish. Meanwhile, in a mixing bowl, combine cornbread, milk, spread, and egg whites. Mix until all is moistened. Add cheese into mixture. Spread the cornbread mixture evenly over top chicken mixture in dish. Bake for 20 minutes, or until cornbread top is browned.

Posted: 3/16/2006

Casseroles

Rated by 4 users (5.00)

WW Points^* : 5.43

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 250 Calories from Fat 85 (34%)
% Daily Value *
Total Fat 10g	15%
Saturated Fat 4g	20%
Monounsaturated Fat 0g
Polyunsaturated Fat 1g
Trans Fat 0g
Cholesterol 48g	16%
Sodium 537mg	22%
Potassium 0mg	0%
Total Carbohydrate19g	6%
Dietary Fiber 2g	8%
Sugars 4g
Protein 20g	8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.