CHIPOTLE TAMALE PIE

cooking spray

3/4 lb. ground turkey breast

1 cup onion; chopped

3/4 cup green bell pepper; diced

3/4 cup red bell pepper; diced

4 cloves garlic; minced

2 teaspoons ground cumin

1 (15 oz.) can pinto or red beans; rinsed & drained

1 (8 oz.) can no-salt-added stewed tomatoes; undrained

2 canned chipotle chilies in adobo sauce; minced (about 1 tablespoon)

1 - 2 teaspoons adobo sauce from canned chilies (optional)

1 cup (4 oz.) low-sodium reduced-fat Cheddar cheese; shredded

1/2 cup cilantro; chopped

1 (8 1/2 oz.) package corn bread mix

1/3 cup 2% low-fat milk

1 large egg white

1. Preheat oven to 400 degrees.

2. Cook turkey, onion, bell peppers ang garlic in large non-stick skillet over medium-high heat 8 minutes or until turkey is no longer pink, stirring occasionally. Drain fat; sprinkle mixture with cumin.

3. Add beans, tomatoes, chilies and adobo sauce; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 5 minutes. Remove from heat; stir in cheese and cilantro.

4. Spray an 8" square baking dish with non-stick cooking spray. Spoon turkey mixture evenly into prepared dish, pressing down to compact mixture. Combine corn bread mix, milk and egg white in medium bowl; mix just until dry ingredients are moistened. Spoon batter evenly over turkey mixture to cover completely.

5. Bake 20-22 minutes or until corn bread is golden brown. Let stand 5 minutes before serving.

* NOTE: Chipotle chilies are smoked jalapeno peppers. Look for cans of smoky hot chipotle chilies in the mexican food section of your supermarket.

Yields 6 servings

CALORIES: 396; PROTEIN: 26g; CARBS: 52g; FAT: 10g; FIBER: 2g; CHOL: 32mg; SODIUM: 733mg.

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