Chicken Tamale Casserole

Taken from MyRecipes.com 
This Chicken Tamale casserole is a quick and easy swap for more traditional tamales - but just as delicious.
"I came up with this Mexican dish to satisfy my cravings for the tamales I had at Mexican restaurants when I was growing up in Houston.  Homemade tamale recipes are too time-consuming to prepare for weeknight meals, but I discovered a corn bread mix approximates the flavor."
    Rise Minton, Smyrna, GA


Ingredients:

1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4 ounce) can cream-style corn
1 (8.5 ounce) box corn muffin mix (such as Martha White)
1 (4 ounce) can chopped green chiles, drained
Cooking spray
1 (10 ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream

Preparation:

1. Preheat oven to 400 degrees.

2. Combine 1/4 cup cheese and next seven ingredients (through chilies) in a large bowl, stirring just until moist.  Pour mixture into a 13x9 inch baking dish coated with cooking spray.

3. Bake at 400 for 15 minutes or until set.  Pierce entire surface liberally with a fork; pour enchilada sauce over top.  Top with chicken; sprinkle with remaining 3/4 cup cheese.  Bake at 400 for 15 minutes or until cheese melts.  Remove from oven; let stand 5 minutes.  Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Yields: 8 servings

Nutritional Information:

Calories: 354  
Fat: 14.1 g
Protein: 18.9 g
Carbohydrates: 36.3 g
Fiber: 2.5 g
Iron: 1.7 mg
Sodium: 620 mg
Calcium: 179 mg

Chili Corn Chip Pie

This recipe is a healthy version of Fritos Chili Pie taken from My Recipes.com.  This dish is often served from concession stands at fairs, festivals, and sporting events.  This crowd-pleaser usually involves splitting the bag of chips open, ladling chili into the bag, and then topping with cheese, onions, and other garnishes.  Hope you enjoy!!

Yields: 4 Servings
Preparation Time: 40 minutes

Ingredients:

Cooking spray
1 pound ground sirloin
1 1/4 cups chopped onion
6 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/8 teaspoon kosher salt
1 tablespoon no-salt-added tomato paste
1 cup fat-free, lower-sodium beef broth
1/3 cup water
1 (10-ounce) can diced tomatoes and green chiles, undrained
4 ounces lightly salted corn chips
1/3 cup (1 1/2 ounces) shredded sharp cheddar cheese
1/4 cup fat-free sour cream
1/2 cup diagonally sliced green onion tops

Preparation:

Heat a large skillet over medium-high heat.  Coat pan with cooking spray.  Add beef to pan; saute five minutes, stirring to crumble.  Remove beef; drain.  Wipe pan clean with paper towels.  Add onion to the pan; saute four minutes, stirring occasionally.  Add garlic; saute one minute, stirring constantly.  Stir in beef, cumin, pepper and salt.

Stir in tomato paste; cook one minute, stirring occasionally.  Add broth, 1/3 cup water, and tomatoes; bring to a boil.  Reduce heat to medium, and simmer 15 minutes or until slightly thick, stirring occasionally.  Remove from heat.

Place on ounce chips in each of four bowls, and top each serving with about 2/3 cup beef mixture, two tablespoons cheese, and one tablespoon sour cream.  Sprinkle each serving with two tablespoons green onions.

Nutritional Information:
Amount per serving
Calories: 414    Fat: 21.9 g  Protein: 24.5 g  Carbohydrates: 29.2 g  Fiber: 3.2 g  Sodium: 682 mg
Calcium: 160 mg  Iron: 2.6 mg  Cholesterol: 68 mg