Chili-Bean Bake (Cooking for 2)

Chili-Bean Bake (Cooking for 2)

Bisquick Heart Smart® recipe! Chili and biscuits bake together for a hearty combo.

Prep Time

15

Minutes

Total Time

40

Minutes

Makes

3

servings

1
cup Progresso® red kidney beans (from 19-oz can), drained, rinsed
1
can (14.5 oz) no-salt-added stewed tomatoes
1/3
cup water
1/4
cup Old El Paso® Thick 'n Chunky salsa
2
tablespoons ketchup
2
teaspoons chili powder
3/4
cup Bisquick Heart Smart® mix
1/3
cup fat-free (skim) milk
3
tablespoons yellow cornmeal
2
tablespoons sliced green onions (2 medium)
1
teaspoon margarine, softened
  1. Heat oven to 425°F. In 1 1/2-quart casserole, stir together beans, tomatoes, water, salsa, ketchup and chili powder. Microwave on High 4 minutes; stir.
  2. In small bowl, stir remaining ingredients until blended. Drop by 6 spoonfuls onto bean mixture.
  3. Bake uncovered 20 to 23 minutes or until golden brown.
Makes 3 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve With
While the Chili-Bean Bake is baking, dine on a mixed-greens salad for a tasty start.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 310
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 570mg;
  • Total Carbohydrate 57g
    • (Dietary Fiber 6g,
    • Sugars 14g),
  • Protein 12g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.
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