Try this Cornbread and pinto bean shepherds pie recipe, or contribute your own.
Suggest a better description1. Place oven rack in top position, and preheat oven to 425°F. Coat 9-inch pie dish with cooking spray. Whisk reserved bean liquid with tomato paste in bowl.
2. Heat oil in large skillet over medium-high heat. Add 2 cups onion. Cover, and cook 4 minutes, or until onion begins to soften, stirring occasionally. Add chili powder, and stir 10 seconds to coat onions. Stir in tomato paste mixture, 1 cup tomatoes, and then beans. Bring to simmer, stirring occasionally. Reduce heat to low, and simmer uncovered, 6 minutes, or until flavors blend and chili liquids thicken. Season with salt and pepper, if desired.
3. Meanwhile, combine cornbread mix, 1/3 cup yogurt, egg, sugar, and 1 Tbs. water in medium bowl.
4. Spread chili beans in prepared pie dish. Pour cornbread batter over beans, spreading with back of spoon. Bake ?10 minutes, or until cornbread is set and golden.
5. Meanwhile, finely chop remaining 1/2 cup onion. Place in small bowl; mix in remaining 1/2 cup tomatoes, and season with salt and pepper, if desired.
6. Divide shepherd’s pie among shallow bowls. Serve with tomato salsa and remaining 1 cup yogurt.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (500g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 338 | ||
Calories from Fat: 185 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.5g | 27 % | |
Saturated Fat 9.5g | 48 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 234.1mg | 72 % | |
Sodium 412.6mg | 14 % | |
Potassium 1814.2mg | 48 % | |
Total Carbohydrate 34.8g | 10 % | |
Dietary Fiber 13.1g | 52 % | |
Sugars, other 21.7g | ||
Protein 13.9g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 338
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