Ingredient:
1 cup Progresso red kidney beans (from 19-oz can), drained, rinsed
1 can (14.5 oz) no-salt-added stewed tomatoes
1/3 cup water
1/4 cup Old El Paso Thick 'n Chunky salsa
2 tbsp ketchup
2 tsp chili powder
3/4 cup Bisquick Heart Smart mix
1/3 cup fat-free (skim) milk
3 tbsp yellow cornmeal
2 tbsp sliced green onions (2 medium)
1 tsp margarine, softened
Method:
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.
1 cup Progresso red kidney beans (from 19-oz can), drained, rinsed
1 can (14.5 oz) no-salt-added stewed tomatoes
1/3 cup water
1/4 cup Old El Paso Thick 'n Chunky salsa
2 tbsp ketchup
2 tsp chili powder
3/4 cup Bisquick Heart Smart mix
1/3 cup fat-free (skim) milk
3 tbsp yellow cornmeal
2 tbsp sliced green onions (2 medium)
1 tsp margarine, softened
Method:
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.
