Recipe

Southwestern Bean Bake Recipe

Add Step-by-Step Photos	Mountainmama / All my dishes 1 year, 3 months ago A hearty vegetarian dish; it's a perfect bean bake topped with tasty cornmeal biscuits. Prep:15m Cook:40m Servings:6	Mountainmam
	easy bean bake with cornbread topping

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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 Original Bisquick® mix

1/2 cup yellow cornmeal

2/3 cup milk

1 tablespoon butter or margarine, softened

4 medium green onions, sliced (1/4 cup)

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.

Note: Could add shredded cheese for extra topping.

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