Amount
Ingredient
Preparation



1/2
cup
sweet bell pepper

green, finely chopped



1/2
cup
flour





3/4
cups
cornmeal

yellow



1/4
cup
onion

finely minced



2
cups
beef

ground



4
tablespoons
oil





1
cup
tomato sauce





2
tablespoons
ketchup





1
teaspoon
salt





1
x
lemon pepper

dash



1
teaspoon
chili powder





1
x
sugar substitute

equlivalent to 1 tb sugar



2
teaspoons
baking powder





1/2
teaspoon
thyme leaves





1/4
cup
egg





1/2
cup
milk

skim

 Preheat oven to 4 degrees.  Saute pepper, onion, beef in 2 tablespoons of oil in skillet, until beef is well browned.  Stir in tomato sauce, ketchup, 1/2 ts salt, lemon pepper, add chili powder. 

Put into 1 1/2 quart casserole.  Stir flour, cornmeal, sweetener, baking powder, remaining salt and thyme together in a bowl; then add egg, milk, and rest of oil.  Stir until smooth.  Top the first mixture with second and bake, uncovered, or until the cornmeal is sightly brown and firm to touch (about 1 hour). 

Loosen cornmeal with a knife around edges, turn on serving plate with top side down.  
  
Food Exchange per serving: 1/2 STARCH/BREAD EXCHANGE + 2 FAT EXCHANGES + 1 1/2 MEAT EXHANGES + 1/2 VEGETABLE EXCHANGE