Bean and Cornbread Casserole

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Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also 3 Comments

Description

Makes 8 servings.

Ingredients

• 1 tablespoon vegetable oil
• 1 medium Onion, chopped
• 1/2 cup chopped green pepper
• 2 cloves garlic, minced
• 3 cups cooked rice
• 2 14-1/2-ounce cans stewed tomatoes
• 1 19-ounce can kidney beans
• 1/2 cup fresh cilantro, chopped
• 1 tablespoon chili powder, divided
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• Vegetable cooking spray
• 1 7-ounce package Cornbread mix
• 1 8-1/2-ounce can cream-style corn
• green pepper strips for garnish

Directions

Heat oil in large skillet over medium-high heat until hot. Add Onion, green pepper and garlic; cook, stirring constantly, until tender. Stir in rice, tomatoes, Beans, cilantro, 2 teaspoons chili powder, salt and pepper. Cook 5 minutes or until heated through; pour into 13x9x2-inch baking pan coated with cooking spray; set aside.

Mix Cornbread mix according to package directions, add corn to mixture. Pour over top of casserole. Sprinkle with remaining 1 teaspoon chili powder. Bake at 400 degrees 30 to 35 minutes or until Cornbread is golden brown. Cut into 8 squares. Garnish with green pepper strips, if desired.

Other Links

See also