1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
1 can (15 oz each) Ranch Style® Pinto Beans, drained, rinsed
2 cups frozen whole kernel corn
1 can (4 oz each) diced green chilies, drained
1/3 cup chopped bell pepper
1/3 cup chopped onion
1/2 teaspoon ground cumin
1/2 teaspoon Gebhardt® Chili Powder
1/4 teaspoon dried oregano leaves
1/4 teaspoon garlic powder
1/4 teaspoon dried cilantro leaves
1/2 cup all-purpose flour
1/4 cup yellow cornmeal
1 tablespoon granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup Egg Beaters® Original
1/2 cup fat free milk
|% Daily Value|
|Total Fat||1 g||1%|
|Dietary Fiber||6 g||24%|
|Vitamin C||21 mg||34%|
|Vitamin A||491 iu||10%|
Preheat oven to 350°F. Make filling: Combine tomatoes, beans, corn, chilies, green pepper, onion, cumin, chili powder, oregano, garlic powder and cilantro in large saucepan; cook over medium heat 15 minutes, stirring occasionally. Remove from heat; cover to keep warm. Set aside.
Make crust batter: Combine flour, cornmeal, sugar, baking powder and salt in small bowl. Add Egg Beaters and milk; mix just until blended. Set aside. Spoon filling into 2-quart round baking dish or deep-dish 9-inch pie plate; cover with crust batter. Sprinkle with paprika, if desired.
Bake 40 minutes, or until crust is golden brown. Let stand 10 minutes before serving.
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