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Southwestern Bean Bake

Rafael's picture
Try hearty vegetarian fare. Make a bean bake topped with tasty cornmeal biscuits.
Ingredients
  Canned kidney bean 15 Ounce, rinsed (Progresso®)
  Canned great northern beans 16 Ounce, rinsed (drained)
  Canned stewed tomatoes 14 1⁄2 Ounce (undrained)
  Thick 'n chunky salsa 1⁄2 Cup (8 tbs) (Old El Paso®)
  Ketchup 1⁄4 Cup (4 tbs)
  Original bisquick mix 1 1⁄2 Cup (24 tbs)
  Yellow cornmeal 1⁄2 Cup (8 tbs)
  Milk 2⁄3 Cup (10.67 tbs)
  Butter/Margarine 1 Tablespoon, softened
  Green onions 1⁄4 Cup (4 tbs), sliced (4 medium sized)
Directions

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.
High Altitude (3500-6500 ft): No change.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Sour
Feel: 
Rich
Method: 
Baked
Interest: 
Holiday, Party, Healthy
Ingredient: 
Milk Product, Vegetable
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
6

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