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Tex Mex Supper Recipe

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This recipe for Tex Mex Supper, by , is from The George West Stampede Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Rannefeld
Added: Tuesday, March 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb chicken breast, skinless
1/8 tsp. black pepper
1/2 c onions, chopped
6 oz cornbread mix
1/2 c. bell peppers, chopped
1/3 c. fat-free milk
1 15-oz. can tomato sauce
2 Tbsp. margarine, melted
1 Tbsp. chili powder
1/4 c. egg whites
3/4 tsp. salt
4 oz. cheddar cheese, shredded

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
8

 

 

 

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