Prep time: 15 minutes
Total time: 1 hr. 15 min.
Makes: 8 servings
2 slices bacon, finely chopped
1 large onion, chopped
1 lb. green beans, trimmed, cut into 1 ½ inch lengths -OR- 2 cans green beans, drained
1/2 c. reduced fat chicken broth
1/4 tsp pepper
4 plum tomatoes (1/2 lb.), chopped -OR- 1 medium can tomatoes, drained
Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon, reserving drippings in skillet. Drain bacon. Add onions to drippings; cook and stir until crisp-tender.
Add beans, broth, and pepper; stir. Bring to a boil; cover. Simmer on medium-low heat 40 minutes.
Stir in tomatoes; cook on medium-high heat 3 minutes or until heated through. Top with bacon and serve.
1 Tbsp. oil
1 ½ boneless skinless chicken breast, chopped
1 pkg. (1 ¼ oz.) taco seasoning
¾ c. water
1 c. shredded cheddar cheese
1 pkg. (8 ½ oz. corn muffin mix)
Heat oven to 400 degrees. Heat oil in skillet on medium-high heat. Add chicken; cook and stir 5 minutes until done. Stir in peppers, seasoning mix and water. Bring to boil; simmer on medium low heat 10 minutes, stirring occasionally.
Spoon into 9 inch pie plate; sprinkle with cheese. Prepare muffin mix as directed on package; spoon over cheese, completely covering cheese layer.
Bake 20 minutes, or until golden brown. Let stand 5 minutes before serving.