Recipe - Mexican Vegetable Part

3 cup Frozen corn
1 pt Tomatoes ( i used the
Tomatoes my mom and i canned
Last
Summer)
One fourth cup Green pepper, chopped
Three fourths cup Onions , cut or sliced up how you like
'em
2 tablespoon Chopped fresh cilantro
1 tablespoon Lime juice
1 cn Pinto beans
2 3 cloves garlic, pressed or
Minced
One fourth cup Chuncky picante sauce
Corn mealcrust part:
One half cup Skim milk
One fourth cup All purpose flour
One fourth cup Yellow cornmeal
One fourth teaspoon Chili powder
2 Eggs/egg whites/egg
substitute, beaten
One half cup Reduced fat monterey jack
or cheddar cheese, or
some combo thereof

saute the onions and pepper in a large skillet over medium heat, just until
soft. stir in rest of vegetable ingredients; simmer 15 minutes or so. salt
and pepper to taste.

in a mixing bowl combine cornmeal crust ingredients; whisk briefly then
turn in to a vegetablesprayed pie dish. bake at 475 for 10 minutes or
until puffy and brown. add vegetable mixture, then sprinkle cheese on top.
bake ten minutes more or so or just until the cheese is the way you like
it.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini