Southwest Tamale Tart

 

1

cup Bisquick Heart Smart® mix

1/2

cup cornmeal

1 1/2

cups reduced-fat shredded Cheddar cheese (6 oz)

1

can (4.5 oz) Old El Paso® chopped green chiles, drained

1/3

cup condensed beef broth

1

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

1/2

cup chopped fresh cilantro

2

small tomatoes, seeded, chopped

Old El Paso® Thick 'n Chunky salsa (any variety), if desired

Reduced-fat sour cream, if desired

Guacamole, if desired

• 1 Heat oven to 350ºF. Spray cookie sheet with cooking spray.
• 2 In medium bowl, stir Bisquick® mix, cornmeal, 1 cup of the cheese and the chiles thoroughly. Stir in broth. Spread mixture in 10-inch circle on cookie sheet. In small bowl, mix beans and cilantro; spoon over cornmeal mixture. Sprinkle with remaining 1/2 cup cheese.
• 3 Bake 25 to 30 minutes or until edge is golden brown. Arrange tomatoes around edge. Cut into wedges; serve with salsa, sour cream and guacamole.