MEXICAN CORN CAKES (COOKING FOR 2)

Mexican Corn Cakes (Cooking for 2) image

Bisquick Heart Smart® recipe! What's for dinner? Pancakes come to the rescue with savory extras you probably have on hand.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 3

Number Of Ingredients 10

Ingredients

3/4 cup Bisquick Heart Smart® mix
1/4 cup cornmeal
1/2 cup fat-free (skim) milk
2 egg whites
1 cup Old El Paso™ Thick 'n Chunky salsa
1/4 cup frozen corn, cooked, drained
1 tablespoon chopped ripe olives
1/2 cup Old El Paso™ fat-free refried beans
1/4 cup shredded reduced-fat Cheddar cheese (1 oz)
Fat-free sour cream, if desired

Steps:

Heat nonstick griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary. In small bowl, stir Bisquick® mix, cornmeal, milk and egg whites until blended. Pour batter by 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden.
In another small bowl, mix salsa, corn and olives. Place 1 corn cake on each of 3 microwavable serving plates; spread each cake with generous 2 tablespoons beans. Top each with additional corn cake. Spread 1/3 cup salsa mixture over top of each cake stack. Sprinkle each serving with generous 1 tablespoon cheese.
Microwave each serving uncovered on High about 1 minute or until heated through and cheese is melted. Serve with additional salsa and sour cream if desired.

Nutrition Facts : Calories 270, Carbohydrate 48 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 11 g, SaturatedFat 1/2 g, ServingSize 1 Cake Stack, Sodium 1150 mg, Sugar 8 g, TransFat 0 g