Mexican Corn Cakes (Cooking for 2)

 

3/4

cup Bisquick Heart Smart® mix

1/4

cup cornmeal

1/2

cup fat-free (skim) milk

2

egg whites

1

cup Old El Paso® Thick 'n Chunky salsa

1/4

cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, cooked, drained

1

tablespoon chopped ripe olives

1/2

cup Old El Paso® fat-free refried beans

1/4

cup shredded reduced-fat Cheddar cheese (1 oz)

Fat-free sour cream, if desired

• 1 Heat nonstick griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary. In small bowl, stir Bisquick® mix, cornmeal, milk and egg whites until blended. Pour batter by 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden.
• 2 In another small bowl, mix salsa, corn and olives. Place 1 corn cake on each of 3 microwavable serving plates; spread each cake with generous 2 tablespoons beans. Top each with additional corn cake. Spread 1/3 cup salsa mixture over top of each cake stack. Sprinkle each serving with generous 1 tablespoon cheese.
• 3 Microwave each serving uncovered on High about 1 minute or until heated through and cheese is melted. Serve with additional salsa and sour cream if desired.