The zesty flavors of the Southwest are showcased with black beans, cheese and tomatoes in a flavorful main-dish.
Prep Time: 30 min
Total Time: 1 hour 5 min
Makes: 6 servings
| 1/2 | cup cornmeal |
| 1 1/2 | cups reduced-fat shredded Cheddar cheese (6 oz) |
| 1 | can (4.5 oz) Old El Paso® chopped green chiles, drained |
| 1/3 | cup condensed beef broth |
| 1 | can (15 oz) Progresso® black beans, drained, rinsed |
| 1/2 | cup chopped fresh cilantro |
| 2 | small tomatoes, seeded, chopped |
| Old El Paso® salsa (any variety), if desired | |
| Reduced-fat sour cream, if desired | |
| Guacamole, if desired |
| 1. | Heat oven to 350ºF. Spray cookie sheet with cooking spray. |
| 2. | In medium bowl, stir Bisquick® mix, cornmeal, 1 cup of the cheese and the chiles thoroughly. Stir in broth. Spread mixture in 10-inch circle on cookie sheet. In small bowl, mix beans and cilantro; spoon over cornmeal mixture. Sprinkle with remaining 1/2 cup cheese. |
| 3. | Bake 25 to 30 minutes or until edge is golden brown. Arrange tomatoes around edge. Cut into wedges; serve with salsa, sour cream and guacamole. |
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