Southwest Tamale Tart (Cooking for 2)

 

1/2

cup Bisquick Heart Smart® mix

1/4

cup cornmeal

3/4

cup reduced-fat shredded Cheddar cheese (3 oz)

1

tablespoon canned Old El Paso® chopped green chiles, drained

3

tablespoons condensed beef broth

1

cup Progresso® black beans (from 15-oz can), drained, rinsed

1/4

cup chopped fresh cilantro

1

small tomato, seeded, chopped

Old El Paso® salsa (any variety), if desired

Reduced-fat sour cream, if desired

Guacamole, if desired

• 1 Heat oven to 350°F. Spray cooking sheet with cooking spray.
• 2 In small bowl, stir Bisquick® mix, cornmeal, 1/2 cup of the cheese and the chiles thoroughly. Stir in broth. Spread mixture in 7-inch circle on cookie sheet. Mix beans and cilantro; spoon over cornmeal mixture to within 1/2 inch of edge. Sprinkle with remaining 1/4 cup cheese.
• 3 Bake 23 to 25 minutes or until edge is golden brown. Arrange tomatoes around edge of tart. Cut into wedges; serve with salsa, sour cream and guacamole.