SOUTHWESTERN BEAN BAKE

Southwestern Bean Bake image

Try hearty vegetarian fare. Make a bean bake topped with tasty cornmeal biscuits.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 10

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 Old El Paso™ Thick 'n 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)

Steps:

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.
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.
Bake uncovered 20 to 25 minutes or until golden brown.

Nutrition Facts : Calories 400, Carbohydrate 69 g, Cholesterol 5 mg, Fat 1, Fiber 9 g, Protein 16 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 10 g, TransFat 1 g