Rating: 4 stars
32 Ratings
  • 5 star values: 18
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 6
  • 1 star values: 2

A packaged corn bread mix tops off this vegetarian casserole recipe. Serve this main dish with salsa and sour cream.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

prep:
25 mins
bake:
25 mins
total:
50 mins
Servings:
6
Yield:
6 main-dish servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grease a 2-quart square baking dish or 10-inch quiche dish; set aside.

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  • In a medium skillet cook sweet pepper, onion, and garlic in hot oil until tender. Stir in kidney beans, pinto beans, vegetable juice, chile peppers, chili powder, and cumin; heat through. Spoon bean mixture into the prepared dish.

  • Prepare corn muffin mix according to package directions. Add cheese and cilantro to muffin mix, stirring just until combined. Spoon cornbread mixture evenly over top of bean mixture. Bake, uncovered, in a 400 degree F oven about 25 minutes or until golden. If desired, serve with salsa and sour cream.

  • Makes 6 main-dish servings

Nutrition Facts

359 calories; fat 10g; cholesterol 10mg; saturated fat 2g; carbohydrates 57g; insoluble fiber 9g; protein 15g; vitamin a 777.4IU; vitamin c 36mg; sodium 842mg; calcium 131.3mg; iron 3.1mg.
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