Southwestern Bean Bake

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

  • prep time 15 min
  • total time 40 min
  • ingredients 10
  • servings 6

Ingredients

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 baking 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    400
    (
    Calories from Fat
    60),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    3g,
    3%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    5mg
    5%;
    Sodium
    860mg
    860%;
    Total Carbohydrate
    69g
    69%
    (Dietary Fiber
    9g
    9%
      Sugars
    10g
    10%
    ),
    Protein
    16g
    16%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    8%;
    Calcium
    15%;
    Iron
    30%;
    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.
    © 2013 ®/TM General Mills All Rights Reserved