3/4 c. cornmeal
2 c. water
1/4 tsp. salt
1 egg, slightly beaten
1 can (15 to 16 oz.) chili beans, drained
3/4 c. shredded Monterey Jack cheese with jalapeno peppers (3 oz.)
1/3 c. crushed corn or taco chips

Heat oven to 375°F. Grease pie plate, 9 x 1 1/4 inches. Mix cornmeal, water and salt in medium 2 qt. saucepan. Heat to boiling, stirring constantly; reduce heat to medium. Cook about 6 minutes, stirring frequently, until mixture is very thick. Remove from heat quickly; let stand 5 minutes, stir in egg. Spread cornmeal mixture in pie plate.

Bake uncovered 15 minutes. Spread beans over cornmeal mixture; sprinkle with cheese and corn chips.

Bake uncovered 20 minutes or until center is set. Let stand 5 minutes before serving. This has 22 grams carbohydrates, and with a salad, makes a great meal.