Mexicali Bean Bake

16 ingredients
11 steps

Ingredients

  • 1/2 c. chopped onion
  • 1 clove garlic, minced
  • 2 Tbsp. cooking oil
  • 1 Tbsp. flour
  • 2 (16 oz.) cans Ranch Style beans, drained
  • 1 (16 oz.) can tomatoes, cut up
  • 1 (4 oz.) can mild green chilies, drained, seeded and chopped
  • several dashes of hot pepper sauce
  • 2/3 c. cornmeal
  • 3/4 tsp. salt
  • 1/4 tsp. baking soda
  • 1 beaten egg
  • 1/2 c. milk
  • 1/4 c. cooking oil
  • 1 (12 oz.) can whole kernel corn, drained
  • 1 c. shredded cheese

Directions

  1. 1
    In large saucepan, cook onion and garlic in 2 tablespoons oil until tender.
  2. 2
    Blend in flour; stir in beans, tomatoes, chilies and pepper sauce.
  3. 3
    Cook and stir until bubbly.
  4. 4
    Remove from heat. In bowl, combine cornmeal, salt and soda.
  5. 5
    Stir together egg, milk and the 1/4 cup oil.
  6. 6
    Add to dry ingredients along with corn.
  7. 7
    Mix well (mixture will be thin).
  8. 8
    Pour about 2/3 of the cornmeal mixture into a greased 2-quart casserole or a 9 x 13-inch pan. Top with cheese; spoon bean mixture over all.
  9. 9
    Spoon remaining cornmeal mixture around edge.
  10. 10
    Bake at 350° for 35 minutes or until cornbread is done.
  11. 11
    Serves 6.

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