Try hearty vegetarian fare. Make a bean bake topped with tasty cornmeal biscuits.
can (15 oz) Progresso™ kidney beans, drained, rinsed
can (15 to 16 oz) great northern beans, drained, rinsed
can (14.5 oz) stewed tomatoes, undrained
cup Old El Paso™ Thick 'n Chunky salsa
cups Original Bisquick™ mix
cup yellow cornmeal
tablespoon butter or margarine, softened
medium green onions, sliced (1/4 cup)
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.
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.
Bake uncovered 20 to 25 minutes or until golden brown.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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.