Mexicali Bean Bake

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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Mexicali Bean Bake calories by ingredient


Introduction

I grew up with this recipe. It originally calls more 2 cans of beans and 4 oz of chlies. But I wanted more cornbread so I cut the beans in half. I grew up with this recipe. It originally calls more 2 cans of beans and 4 oz of chlies. But I wanted more cornbread so I cut the beans in half.
Number of Servings: 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

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.