A great weeknight dinner.  Serve with a nice jicama salad.

2 tablespoons oil

1 onion, chopped

2 teaspoons minced garlic

¼ cup diced red pepper

1 (8 ounce) can tomato sauce

1 cup cream-style corn

2 tablespoons chili powder

1 tablespoon cumin

3 cups cooked chicken, chopped

1 (4 ounce) can chopped green chiles

1 (16 ounce) can kidney beans, drained

1 package cornbread mix

2 eggs

2/3 cup nondairy creamer

Preheat oven to 400 degrees.  Heat the oil in a large skillet over medium heat.  Add the onion, garlic and bell pepper and cook until onion is softened, 3 to 5 minutes.  Add the tomato sauce, corn, chili powder and cumin.  Stir well and cook an additional 5 minutes.  Stir in the chicken, green chiles and beans.  Cook until the mixture is hot.  Spoon into a 9-inch square baking dish and spread evenly.  Combine the cornbread mix with the eggs and the creamer.  Pour it over the top of the casserole and bake for ½ hour.  Serves 6.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!