TEX-MEX BEAN BAKE WITH CORNBREAD TOPPING
I frequently cooked this dish when I was on the cross-country team in college. We loved this veggie-packed bake so much I would have to make two! For a meaty version, substitute shredded chicken for half of the potato. -Samantha Westveer, Kentwood, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add sweet potato, onion and peppers; cook and stir 5-7 minutes or until potato is cooked halfway through., Stir in beans, corn, chiles, salt and cumin; heat through. Stir in broth and cream cheese until blended. Transfer to a greased 13x9-in. baking dish., In a large bowl, combine cornbread mix, egg, milk and pumpkin. Spoon over bean mixture. Bake, uncovered, 25-30 minutes or until a toothpick inserted in the topping portion comes out clean. To Make Ahead: Can be made a day in advance. Prepare as directed, omitting topping. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Prepare topping and bake as directed.
Nutrition Facts : Calories 310 calories, Fat 10g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 645mg sodium, Carbohydrate 47g carbohydrate (14g sugars, Fiber 7g fiber), Protein 8g protein.
MICHIGAN BEAN BAKE
Make and share this Michigan Bean Bake recipe from Food.com.
Provided by 4-H Mom
Categories Pork
Time 5h5m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees.
- Combine all ingredients, mix gently but well.
- Place into an ungreased casserole dish.
- Bake uncovered for 5 hours, cover last hour.
Nutrition Facts : Calories 393.4, Fat 4.6, SaturatedFat 1.5, Cholesterol 40.1, Sodium 663, Carbohydrate 66, Fiber 7.8, Sugar 41.5, Protein 24.4
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