O's Corner: Tex-Mex Pot Pie

Here is a terrific, toss-to-gether meal adapted from a recipe in a spaghetti sauce cookbook. Note the use of reduced-fat cheese and lean meats keep this nutritious and healthy without sacrificing any flavor.

• Heat oven to 375 degrees
• Brown and crumble in a skillet 12 ounces ("oz.") of lean ground beef or ground turkey. (Or use an equivalent amount of soy crumbles.)
• Stir in 1 drained, 15 oz. can of red beans and 1, 16 oz. jar of salsa. (Optional: add 1 cup of corn kernels)
• Transfer to a lightly greased, 8-inch-square baking pan.
• Slice a 16 oz. roll of refrigerated polenta into 1/2-inch rounds.
• Arrange the slices over the meat mixture, overlapping if necessary, to cover the surface.
• Sprinkle with 1 cup shredded, reduced-fat Cheddar or Monterey jack cheese.
• Bake about 25 minutes, until bubbly and lightly browned.
• Makes about 4 to 6 servings.