Mexicali Bean Bake

Name: Mexicali Bean Bake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1
Ingredients: 1/2 cup chopped onion; 1 clove garlic minced; 1 tbsp cooking oil; 1 16 oz can red kidney beans drained; 1 16 oz can tomatoes cut up; 2 oz mild green chilies drained seeded and chopped; several dashes of bottled hot pepper sauce; 2/3 cup yellow cornmeal; 3/4 tsp salt; 1/4 tsp baking soda; 1 beaten egg; 1/2 cup milk; 1/4 cup cooking oil; 1 12 oz Mexican style whole kernel corn drained; 1 cup (4 oz) shredded cheese

Minutes to Prepare: 20
Minutes to Cook: 35

Number of Servings: 1

Ingredients

1/2 cup chopped onion1 clove garlic minced1 tbsp cooking oil1 16 oz can red kidney beans, drained1 16 oz can tomatoes cut up2 oz mild green chilies, drained, seeded and choppedseveral dashes of bottled hot pepper sauce2/3 cup yellow cornmeal3/4 tsp salt1/4 tsp baking soda1 beaten egg1/2 cup milk1/4 cup cooking oil1 12 oz Mexican style whole kernel corn drained1 cup (4 oz) shredded cheese

Directions

In large saucepan, cook onion and garlie in the 2 tbsps oil til tender, but not brown. Blend in flour. Stir in beans, tomatoes, chilies, and hot pepper sauce. Cook and stir til bubbly. Remove from heat. In bowl, combine cornmeal, salt and soda. Stir together egg, milk and the 1/4 cup oil. Add to dry ingredients along with corn; mix well (mixture will be thin). Pour about 2/3 of the cornmeal mixture into a greased 2 quart casserole or 12x7x2 inch baking dish. Top with cheese; spoon bean mixture over all. Spoon remaining cornmeal mixture around edge. Bake in 350 degree oven for 35 minutes or til corn bread is done.

Serving Size: 6

Number of Servings: 1

Recipe submitted by SparkPeople user RACHELDRIDGE.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 2,141.9
Total Fat: 96.2 g
Cholesterol: 227.5 mg
Sodium: 3,345.9 mg
Total Carbs: 243.3 g
Dietary Fiber: 54.5 g
Protein: 93.8 g

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