Chili Beef and Corn Casserole

This is a chance to get some more of those great green leafies into your diet. This is also an easy casserole for a good home cooked meal. It makes enough for four servings. Freeze the extra in individual serving dishes for a quick meal. 

Nonstick cooking spray
12 ounces 96% extra lean ground beef
2 teaspoons chili powder
1½ teaspoons ground cumin
¼ cup low-sodium salsa
2 cups frozen corn kernels, thawed
2 ounces chopped collard greens, about ½-inch pieces (1 cup packed)
½ cup fat-free sour cream
¼ cup (1 ounce) shredded reduced-fat sharp cheddar cheese

1. Preheat oven 350°F.
2. Coat a 12-inch nonstick skillet with cooking spray and place over medium heat.  Add beef, cook and stir until no longer pink. Add chili powder, cumin and salsa; cook and stir 1 minute and remove from heat.
3. Coat 8x8x2-inch baking pan with cooking spray. Place corn and collards in bottom of pan and toss to blend. Spoon beef mixture evenly over all, cover tightly with foil and bake 25 minutes or until collards are tender.
4. Top each serving with 2 tablespoons sour cream and 1 tablespoon shredded cheese. 

Makes 4 servings
Nutrients: Calories 240, Total Fat 5g, Carbs 25g, Fiber 3g, Protein 25g, Sodium 249mg

From Diabetic Cooking Sept/Oct 2004