Southwestern Bean Bake
From mountainmama 15 years ago
- 40 minutes to make
- Serves 6
A hearty vegetarian dish; it's a perfect bean bake topped with tasty cornmeal biscuits.
Ingredients
- 1 can (15 oz) Progresso® kidney beans, drained, rinsed shopping list
- 1 can (15 to 16 oz) great northern beans, drained, rinsed shopping list
- 1 can (14.5 oz) stewed tomatoes, undrained shopping list
- 1/2 cup Old El Paso® Thick 'n chunky salsa shopping list
- 1/4 cup ketchup shopping list
- 1 1/2 cups Original Bisquick® mix shopping list
- 1/2 cup yellow cornmeal shopping list
- 2/3 cup milk shopping list
- 1 tablespoon butter or margarine, softened shopping list
- 4 medium green onions, sliced (1/4 cup) shopping list
How to make it
- 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.
- Note: Could add shredded cheese for extra topping.
People Who Like This Dish 0
- chefzilla Hope, AR
- greentreefrogs TN
- greekgirrrl Long Island, NY
- bluewaterandsand GAFFNEY, SC
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My kind of eating. I love this stuff!
bluewaterandsand
in GAFFNEY loved it
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As picky of an eater as T is he might go for this one. FIVE FORKS
greentreefrogs
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