Ingredients

Filling:
1 pound extra lean ground beef
1 cup onion, chopped
1 cup green pepper, chopped
1 tablespoon vegetable oil
1 can (8 oz.) tomato sauce
2 tablespoons tomato paste
1 package (10 oz.) frozen corn, thawed
1/2 cup Spanish olives, sliced, optional
1 tablespoon Worcestershire sauce
1 tablespoon corn meal
2 teaspoons cumin
2 teaspoons unsweetened cocoa powder
2 teaspoons chili powder
3/4 teaspoon hot pepper sauce
1/2 teaspoon allspice
Freshly ground black pepper

Topping:
1 cup whole wheat flour
1 cup corn meal
3 tablespoons sugar
2 teaspoons baking powder
3 tablespoons unsalted butter or margarine
3/4 cup skim milk
1 large egg, lightly beaten
1/2 cup sharp Cheddar cheese, grated
1 can (4 oz.) green chilies, chopped

Directions

Brown beef; drain and set aside. Saute onion and green pepper in oil; return beef to skillet. Add tomato sauce, tomato paste, corn, olives, Worcestershire sauce, corn meal, cumin, cocoa powder, chili powder, hot pepper sauce, allspice and pepper. Cover the skillet and simmer for 30 minutes. Transfer to shallow 2 1/2-quart casserole.

For topping, combine flour, corn meal, sugar and baking powder; add butter, milk and egg; stirring just to combine. Stir in cheese and chilies; distribute the batter around edges of filling mixture. Bake at 400 degrees for 10 minutes; reduce temperature to 350 degrees and bake 30 minutes longer. Makes 6-8 servings.

Each serving contains 372 calories; 14 gm fat; 373 mg sodium; 74 mg cholesterol.