Tasty!

Mexican Meat Pie

1 lb lean ground beef, 95% fat free

1/4 c. salsa

2 TB diced onion

1 dash salt

Dash garlic powder

2 TB chili powder

2 eggs, divided

1/2 box Jiffy cornbread mix

1/4 c. water

Preheat oven to 350*. In medium bowl, combine ground beef, salsa, onion, salt, garlic powder, chili powder and 1 egg. Spray pie plate with cooking spray. Pat meat mixture into pie plate. In medium bowl, combine 1/2 box of Jiffy cornbread mix, 1/4 cup water and 1 egg.  Pour cornbread mixture over meat. Bake 1 hour or until cornbread is browned.

Yield: 6 servings. Per serving= 313 Calories; 20g Fat (57.7% calories from fat); 17g Protein; 16g Carbohydrate; 2g Dietary Fiber; 119mg Cholesterol; 398mg Sodium.

They were good, but not so much so that I would make them again.

Buffalo Chicken Enchiladas
3 c. shredded rotisserie chicken
10 oz enchilada sauce
1/4 c. Wing sauce
1 c. shredded reduced fat cheese, divided
12 corn tortillas
10 3/4 oz can cream of celery soup, reduced fat
1/3 c. fat free blue cheese dressing
1/4 tsp chili powder

Preheat oven to 350*. In a large glass bowl, combine chicken, enchilada sauce and wing sauce. Stir in 2/3 cup cheese. Place 1/4 cup chicken mixture off center on each tortilla. Roll up and place in 13×9 pan (sprayed with cooking spray), seam side down. In a small bowl, mix soup and dressing; pour over enchiladas. Sprinkle with remaining cheese and chili powder. Bake uncovered 25-30 minutes.
Yield: 6 servings. Per serving (2 enchiladas)= 401 Calories; 15g Fat (32.5% calories from fat); 32g Protein; 37g Carbohydrate; 3g Dietary Fiber; 93mg Cholesterol; 1116mg Sodium.