Mexican Cornbread Casserole
Mexican Cornbread Casserole is an moderately easy dinner. Made with 1 (16 oz.) can red kidney beans, 1 (16 oz.) can black beans, 1 c. frozen chopped green peppers, thawed, 1 (14 1/2 oz.) can low-sodium chunky tomatoes (chili style) and 1 c. low-fat cheese and salsa dip (we used old el paso brand), this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 400Β°.
Rinse beans with cold water and drain. In a 9 x 13-inch baking dish, combine beans with peppers, corn, tomatoes, dip, Cheddar, chili powder and cumin.
In a medium bowl, stir together the cornbread mix, egg substitute, skim milk and oil.
Spoon evenly over bean mixture.
Bake until heated through and cornbread topping is lightly browned, 25 to 30 minutes.
π· Perfect Pairings
Complete your meal with these
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