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7

Easy Mexican Bake (Cooking for 2)

16 Ratings

2 Comments

Prep 15 min
Total 45 min
Servings 3

Bisquick Heart Smart® recipe! Use up leftover chicken in an easy dinner bake. Olé! MORE+ LESS-

By Betty Crocker Kitchens

October 2, 2008

Ingredients

tablespoon Bisquick Heart Smart® mix

1/2

cup canned Mexican-style stewed tomatoes, drained, liquid reserved

cup Progresso™ red kidney beans (from 19-oz can), drained, rinsed

1/2

cup cut-up cooked chicken breast

1/2

cup frozen corn

2/3

cup Bisquick Heart Smart® mix

1/4

cup fat-free (skim) milk

tablespoons fat-free egg product or 1 egg white

Steps

Hide Images

1

Heat oven to 400°F. Spray 1-quart casserole with cooking spray. In casserole, beat 1 tablespoon Bisquick® mix and the reserved liquid from tomatoes with wire whisk until blended. Stir in beans, chicken, corn and tomatoes; cut up large tomato chunks. Microwave on High 3 minutes; stir.
2

In small bowl, beat 2/3 cup Bisquick mix, the milk and egg product with wire whisk until blended. Pour over mixture in casserole.
3

Bake uncovered 23 to 28 minutes or until golden brown.

Expert Tips

You can freeze leftover veggies or beans in a resealable plastic freezer bag. Toss them into stews or soups for another meal.
Serve with a mixed-greens salad and fruit.
A small dollop of fat-free sour cream or plain yogurt adds a cool touch.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 260
Calories from Fat: 30

% Daily Value

Total Fat: 3 1/2g; 5%
Saturated Fat 0g 0% Trans Fat 0g
Cholesterol: 20mg; 7%
Sodium: 470mg; 20%
Potassium: 540mg; 16%
Total Carbohydrate: 41g; 14%
Dietary Fiber 5g 21% Sugars 6g
Protein: 17g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 4%; 4%
Calcium: 20%; 20%
Iron: 15%; 15%

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;