Mexicali Squares
From midgelet 14 years agoIngredients
- Topping: shopping list
- 1 Tbsp. olive oil shopping list
- 2 cloves garlic, finely chopped shopping list
- 1 chopped onion(1 large onion) shopping list
- 1 green pepper, chopped shopping list
- 1 - 15 oz. can kidney beans, rinsed and drained. shopping list
- 1 - 8 oz. can tomato sauce shopping list
- 1 tsp. dried oregano shopping list
- 1 tsp, ground cumin shopping list
- 1 tsp. chili powder shopping list
- Crust shopping list
- 3/4 c. plus 2 Tbsp. yellow cornmeal shopping list
- 1 tsp. baking powder shopping list
- 2 egg whites or 1 egg shopping list
- 1/2 c. skim milk shopping list
- 2 Tbsp. olive oil shopping list
- 1 c. frozen corn, thawed shopping list
How to make it
- Preheat oven to 350 degrees F.
- Lightly oil or spray with a non-stick spray - a 8-inch square baking dish.
- To prepare topping:
- Heat oil in a large nonstick skillet over medium heat.
- Add garlic, onions and green pepper.
- Saute about 6 minutes or until onions are tender and start to brown.
- Remove from heat and stir in the remaining topping ingredients. Set aside.
- To prepare Crust:
- In a small bowl combine cornmeal and baking powder,.
- Mix well.
- In another bowl, combine the egg whites(or egg), milk and oil.
- Beat with a fork until blended.
- Add the cornmeal mixture and mix just until moistened.
- Stir in the corn.
- Spread the crust mixture evenly in the prepared dish.
- Mixture will be loose.
- Spoon topping evenly over crust.
- Bake uncovered 35-40 minutes.
- Let stand for 5 minutes and then cut into squares to serve.\Even better reheasted the next day!
The Rating
Reviewed by 5 people-
Great recipe and High 5.
Do you know if the cornmeal used is course or fine? I was just wondering.pippy in loved it -
This is great, thanks!
maureenlaw in ST LOUIS loved it
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