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Ingredients
| red kidney beans: 1 cup |
| canned stewed tomatoes: 14.5 oz |
| water: 1/3 cup |
| salsa: 1 oz |
| ketchup: 2 Tbl |
| chili powder: 2 tsp |
| Bisquick: 3/4 cup |
| whole milk: 1/3 cup |
| unenriched yellow cornmeal: 3 Tbl |
| margarine (oleo): 1 tsp |
| green onions - spring or scallion (chopped): 2 Tbl (sliced) |
Chili-Bean Bake (Cooking for 2)
Credit: www.bettycrocker.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
3 serving(s)
Tags
- Heat oven to 425°F. In 1 1/2-quart casserole, stir together beans, tomatoes, water, salsa, ketchup and chili powder. Microwave on High 4 minutes; stir.
- In small bowl, stir remaining ingredients until blended. Drop by 6 spoonfuls onto bean mixture.
- Bake uncovered 20 to 23 minutes or until golden brown.