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Mexican cornbread casserole

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Ingredients/Components

5 oz
chili powder - 1 tsp
cumin - 1/4 tsp
canola oil - 1 Tbsp
can red kidney beans - 1 oz
frozen corn, thawed - 1 c
can black beans - 1 oz
liquid egg substitute - 1/4 c
frozen chopped green peppers, thawed - 1 c
can low-sodium chunky tomatoes chile style - 1 oz
low-fat cheese-and-salsa dip I use El Paso brand - 1 c
low-reduced fat Cheddar cheese - 1/4 c
skimmed milk - 1/3 c

How to make mexican cornbread casserole:

Preheat oven to 400°. Rinse beans with cold water and drain. In a 9 x 13-inch baking dish, combine beans, peppers, corn, tomatoes, dip, Cheddar cheese, chili powder and cumin.

In a medium bowl, stir together the cornbread mix, egg substitute, skimmed milk and oil. Spoon evenly over bean mixture. Bake until heated through and cornbread topping is lightly browned, 25 to 30 minutes.

Recipe categories: Breads, Grains, Side dish.

Rating:

3.7

Average rating: 3.7, total votes: 9

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