Tex Mex Supper

Adapted from Great American Home Cooking

  • 1 lb ground chicken breast
  • 1/2 c onions, chopped
  • 1/2 c bell peppers, chopped
  • 15 ozs no-salt-added tomato sauce
  • 1 tbsp chili powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 6 ozs cornbread mix
  • 1/3 c fat-free milk
  • 2 tbsps Country Crock Light Spread, melted
  • 1/4 c egg whites
  • 4 ozs cheddar cheese, shredded
Preheat oven to 350. Prepare a 2-quart casserole dish with cooking spray; set aside. In a large saucepan, cook chicken, onions, and bell peppers until chicken is no longer pink. Stir in tomato sauce, chili powder, salt, and black pepper. Spread chicken mixture into prepared dish. Meanwhile, in a mixing bowl, combine cornbread, milk, spread, and egg whites. Mix until all is moistened. Add cheese into mixture. Spread the cornbread mixture evenly over top chicken mixture in dish. Bake for 20 minutes, or until cornbread top is browned.
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Posted: 3/16/2006
Rated by 4 users (5.00)
WW Points* : 5.17
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 241
Calories from Fat 83 (34%)
% Daily Value *
Total Fat 9g 14%
Saturated Fat 3g 15%
Monounsaturated Fat 0.3g
Polyunsaturated Fat 0.6g
Trans Fat 0.6g
Cholesterol 43g 14%
Sodium 819mg 34%
Potassium 18mg 6%
Total Carbohydrate20g 7%
Dietary Fiber 2g 8%
Sugars 4g
Protein 18g 8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.