Mexican Corn & Bean Bake
Filling Lightly grease 2-quart casserole. Set aside. In 12-inch nonstick
IIb. lean ground beG crumbled skillet, combine ground beefand onions. Cook over medium-
I smallonion, chopped (I/2cup) high heat until meat is no longer pink, stirring frequently. Drain.
I can (151/2 oz) red kidney beans, rinsed and drained Stir in remaining fdling ingredients. Bring to boil over medium-
1 can (141/2 oz) stewed tomatoes, undrained and cut up high beat. Spread t_[[ing evenly in prepared casserole. Cover to
keep warm. Set aside. In medium mixing bowl, combine
1 ean(lloz)whole-kerndcorn, drained cornmeal flour, baking powder and chili powder. Add milk, egg
1 can (6 oz_]tomato paste and butter. Stir just untildry ingredients are moistened. Stir in
1I/2 to 2 teaspoonschili powder I/2cup cheese. Sprinkle remaining I/2cup cheese evenly over
I/2 teaspoon salt filling. Drop cornmeal mixture by tablespoons over cheese.
3 to 4 drops red pepper sauce Spread evenly to cover. Place casserole in oven on rack position # 3.
Topping Speed Cook Method: Set SPEED COOK 2 for 12 minutes.
_/4cup yellow cornmeal Bake, uncovered, for 10 to 12 minutes, or until edges are bubbly
I/3 cupall-purposeflour and wooden pickinserted in center ofcorn bread comes out
1 teaspoon bakingpowder clean. Let stand for 5 to 10 minutes before serving.
1/2 ro 1teaspoon chili powder Conventional Method: Heat oven to 3 50°E Prepare as direcV
I/_ cupmilk ed. Bake, uncovered, for 20 to 25 minutes, or until edges are
] eggbeaten bubbly and wooden pickinserted in center ofcorn bread comes
2 tablespoonsbui:erormargarine, melted outclean. LetstandforSto lOminutesbeforeserving.
I cupshreddedCheddarcheescdivided 6 servings
PerServing: Exchanges:
Calories: 490 Cholesterol: 115mg. 2 Starch/Bread
Protein: 28g Sodium: 970g 3 Meat/Medium-Fat
Total Carbohydrate:46g, Calcium: 248mg 1Vegetable
TotalFat: 23g. 1 Fat
Mexilan Corn & N,an Bake
19
To Next Page
Loading...
