Ingredients
1 pound lean ground beef (90% lean)1 small onion, chopped1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)1 can (14-1/2 ounces) diced tomatoes, undrained1 teaspoon chili powder1 teaspoon Worcestershire sauceTOPPING:1/2 cup all-purpose flour1/2 cup cornmeal2 tablespoons sugar2 teaspoons baking powder1/4 teaspoon salt1 egg, beaten1/2 cup fat-free milk1 tablespoon canola oil
Preparation
Preheat oven to 425°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add beans, tomatoes, chili powder and Worcestershire sauce; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.
Transfer to an 11x7-in. baking dish coated with cooking spray. For topping, in a small bowl, combine flour, cornmeal, sugar, baking powder and salt. Combine egg, milk and oil; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover the top.
Bake, uncovered, 14-18 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean. Let stand 5 minutes before cutting.
