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Southwestern Bean Bake

Try hearty vegetarian fare. Make a bean bake topped with tasty cornmeal biscuits.

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 (16) 8 Reviews
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  • Prep Time 15 min
  • Total Time 40 min
  • Servings 6

Ingredients

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)

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
3g,
3%
Trans Fat
1g
1%
),
Cholesterol
5mg
5%;
Sodium
860mg
860%;
Total Carbohydrate
69g
69%
(Dietary Fiber
9g
9%
  Sugars
10g
10%
),
Protein
16g
16%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
8%;
Calcium
15%;
Iron
30%;
Exchanges:
2 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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