Southwest Tamale Tart
1 cup Bisquick Heart SmartT mix
1/2 cup cornmeal
1 1/2 cups reduced-fat shredded Cheddar cheese (6 oz)
1 can (4.5 oz) Old El Paso® chopped green chiles, drained
1/3 cup condensed beef broth
1 can (15 oz) Progresso® black beans, drained, rinsed
1/2 cup chopped fresh cilantro
2 small tomatoes, seeded, chopped
Old El Paso® salsa (any variety), if desired
Reduced-fat sour cream, if desired
Guacamole, if desired
1. Heat oven to 350ºF. Spray cookie sheet with cooking spray.
2. In medium bowl, stir Bisquick® mix, cornmeal, 1 cup of the cheese and the chiles thoroughly. Stir in broth. Spread mixture in 10-inch circle on cookie sheet.
In small bowl, mix beans and cilantro; spoon over cornmeal mixture. Sprinkle with remaining 1/2 cup cheese.
3. Bake 25 to 30 minutes or until edge is golden brown. Arrange tomatoes around edge. Cut into wedges; serve with salsa, sour cream and guacamole.
High Altitude (3500-6500 ft):
Increase broth to 1/2 cup.