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Southwestern Bean Bake

 16 Ratings
8 Comments
  • Prep Time 15 min
  • Total Time 40 min
  • Servings 6
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Try hearty vegetarian fare. Make a bean bake topped with tasty cornmeal biscuits.

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)

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
3g
14%
Trans Fat
1g
Cholesterol
5mg
2%
Sodium
860mg
36%
Total Carbohydrate
69g
23%
Dietary Fiber
9g
39%
Sugars
10g
Protein
16g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
15%
15%
Iron
30%
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 Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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