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Impossibly Easy Southwestern Pie

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Impossibly Easy Southwestern Pie
  • Prep 15 min
  • Total 60 min
  • Servings 6
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No matter where you live, this southwestern pie, packed with black beans, cheese and salsa, is sure to please.
Updated Oct 3, 2013

Ingredients

  • 1 1/2 cups whole kernel corn
  • 8 medium green onions, chopped
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1/3 cup shredded Cheddar cheese
  • 1/2 cup Original Bisquick™ mix
  • 1/2 cup Old El Paso™ Thick 'n Chunky salsa
  • 1/2 cup milk
  • 2 eggs
  • Additional Old El Paso™ Thick 'n Chunky salsa

Steps

  • 1
    Heat oven to 400°F. Grease 9-inch pie plate. Layer corn, onions and beans in pie plate. Sprinkle with cheese.
  • 2
    Stir Bisquick mix, milk, 1/2 cup salsa and the eggs until blended. Pour into pie plate.
  • 3
    Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you don't have black beans on hand, use another kind of canned beans, such as pinto or great northern.
  • tip 2
    Savory Impossibly Easy Pies can be covered and refrigerated up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you’ll be starting with a cold pie. Watch carefully for doneness.

Nutrition

220 Calories, 6 g Total Fat, 13 g Protein, 36 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
55
Total Fat
6 g
Saturated Fat
3 g
Cholesterol
80 mg
Sodium
540 mg
Potassium
480 mg
Total Carbohydrate
36 g
Dietary Fiber
7 g
Protein
13 g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
16%
16%
Iron
16%
16%
Exchanges:
2 Starch; 1 Vegetable; 1 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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