1
can (4 oz) Old El Paso™ Chopped Green Chiles, drained
1/3
cup condensed beef broth
1
can (15 oz) Progresso™ black beans, drained, rinsed
1/2
cup chopped fresh cilantro
2
small tomatoes, seeded, chopped
Thick & chunky salsa, if desired
Reduced-fat sour cream, if desired
Guacamole, if desired
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Steps
1
Heat oven to 350°F. Spray cookie sheet with cooking spray.
2
In medium bowl, stir Bisquick® mix, cornmeal, 1 cup of the cheese and the chiles thoroughly. Stir in broth. Spread mixture in 10-inch circle on cookie sheet. In small bowl, mix beans and cilantro; spoon over cornmeal mixture. Sprinkle with remaining 1/2 cup cheese.
3
Bake 25 to 30 minutes or until edge is golden brown. Arrange tomatoes around edge. Cut into wedges; serve with salsa, sour cream and guacamole.
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If you have leftover beef broth, freeze it in a clean ice-cube tray. Store the frozen broth cubes in a plastic freezer bag and use in soups and stews. Pull one out to add extra flavor to meat dishes.
Serve with melon or orange slices.
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