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Southwestern Bean Bake

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By Betty Crocker Kitchens
Updated Jul 9, 2010
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Try hearty vegetarian fare. Make a bean bake topped with tasty cornmeal biscuits.

Southwestern Bean Bake

  • Prep Time 15 min
  • Total 40 min
  • Servings 6
  • Ingredients 10
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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 thick & 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)

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Bake uncovered 20 to 25 minutes or until golden brown.

Nutrition

400 Calories
7g Total Fat
16g Protein
69g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
3g
14%
Trans Fat
1g
Cholesterol
5mg
2%
Sodium
860mg
36%
Potassium
840mg
24%
Total Carbohydrate
69g
23%
Dietary Fiber
9g
39%
Sugars
10g
Protein
16g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
15%
15%
Iron
30%
30%
Exchanges:
2 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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