| 1 | can (15 oz) Progresso® kidney beans, drained, rinsed |
| 1 | can (15 to 16 oz) great northern beans, drained, rinsed |
| 1 | can (14.5 oz) stewed tomatoes, undrained |
| 1/2 | cup Old El Paso® Thick 'n Chunky salsa |
| 1/4 | cup ketchup |
| 1 1/2 | cups Original Bisquick® mix |
| 1/2 | cup yellow cornmeal |
| 2/3 | cup milk |
| 1 | tablespoon butter or margarine, softened |
| 4 | medium green onions, sliced (1/4 cup) |
Serve with...
Cinnamon Chocolate Strips
Total Time:
1 hour 30 min
| 1. | Heat oven to 425°F. In 2-quart saucepan, heat beans, tomatoes, salsa and ketchup to boiling, stirring occasionally; remove from heat. Pour into ungreased 2-quart casserole. |
| 2. | In medium bowl, stir remaining ingredients until soft dough forms; beat 20 strokes. Drop dough by spoonfuls onto bean mixture; spread to edge of casserole. |
| 3. | Bake uncovered 20 to 25 minutes or until golden brown. |
| No change. |
|
| Make a weekday Southwest fiesta by serving this tasty dish with a side of fiery salsa, sour cream and chopped green chiles. |
|
| No green onions on hand? You can use 1/4 cup chopped yellow or white onion instead. |
Nutrition Information:
400 ( 60); 7g ( 3g, 1g); 5mg; 860mg; 69g ( 9g, 10g); 16g 8%; 8%; 15%; 30% 2 1/2 ; 1 1/2 ; 1 ; 1 ; 1 4 1/2