3/4
cup reduced-fat shredded Cheddar cheese (3 oz)
1
tablespoon from 1 can (4 oz) 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
Salsa, if desired
Reduced-fat sour cream, if desired
Guacamole, if desired
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Steps
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.
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Serve with fresh pineapple, melon or grapes.
If you have beef broth remaining, freeze it in a clean ice-cube tray. Store the frozen broth cubes in a plastic freezer bag, and use in soups and stews. Pull one out to add extra flavor to meat dishes.
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