Southwestern Bean Bake

Southwestern Bean Bake

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

Prep Time

15

Minutes

Total Time

40

Minutes

Makes

6

servings

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)
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve-With
Make a weekday Southwest fiesta by serving this tasty dish with a side of fiery salsa, sour cream and chopped green chiles.
Substitution
No green onions on hand? You can use 1/4 cup chopped yellow or white onion instead.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 400
    • (Calories from Fat 60),
  • Total Fat 7g
    • (Saturated Fat 3g,
    • Trans Fat 1g),
  • Cholesterol 5mg;
  • Sodium 860mg;
  • Total Carbohydrate 69g
    • (Dietary Fiber 9g,
    • Sugars 10g),
  • Protein 16g;
Percent Daily Value*:
    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.