Southwestern Bean Bake

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Southwestern Bean Bake

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

Prep Time

Minutes

Total Time

Minutes

Makes

servings

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

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

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.

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.

Southwestern Bean Bake

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens