1 pound ground round
1/2 cup chopped onion
1 garlic clove, minced
1 (15 oz) can pinto beans, rinsed and drained
1 1/2 cups water
1 cup salsa
1 1/2 Tbsp salt free Mexican seasoning
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 Tbsp sugar
2 tsp baking powder
1/2 tsp salt
2/3 cup fat-free milk
1 1/2 Tbsp butter, melted
1 egg, lightly beaten
1. Preheat oven to 400
2. Cook first 3 ingredients in a large skillet over medium high heat until beef is browned, stirring to crumble beef. Add pinto beans and next 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or until mixture thickens, stirring occasionally.
3. In a medium bowl, stir together flour and next 4 ingredients. Add milk, butter, and egg; stir until well blended.
4. Spoon beef mixture into an 11×7 inch baking dish. Spoon batter over beef mixture, spreading evenly.
5. Bake at 400 for 25 minutes or until golden. Cut into 6 equal servings.
Each serving is 6 ww pts or 8 pts +