TEX-MEX BEAN BAKE WITH CORNBREAD TOPPING
I frequently cooked this dish when I was on the cross-country team in college. We loved this veggie-packed bake so much I would have to make two! For a meaty version, substitute shredded chicken for half of the potato. -Samantha Westveer, Kentwood, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add sweet potato, onion and peppers; cook and stir 5-7 minutes or until potato is cooked halfway through., Stir in beans, corn, chiles, salt and cumin; heat through. Stir in broth and cream cheese until blended. Transfer to a greased 13x9-in. baking dish., In a large bowl, combine cornbread mix, egg, milk and pumpkin. Spoon over bean mixture. Bake, uncovered, 25-30 minutes or until a toothpick inserted in the topping portion comes out clean. To Make Ahead: Can be made a day in advance. Prepare as directed, omitting topping. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Prepare topping and bake as directed.
Nutrition Facts : Calories 310 calories, Fat 10g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 645mg sodium, Carbohydrate 47g carbohydrate (14g sugars, Fiber 7g fiber), Protein 8g protein.
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Heroes El Paso
[email protected]I'm not a big fan of Tex-Mex food, but this recipe looks interesting. I might give it a try.
Rosemary Pollard
[email protected]This recipe looks delicious! I can't wait to try it.
Princesa Dadu
[email protected]I'm not sure what I did wrong, but my dish turned out really dry. I think I might have overcooked the beans.
Khadija Moni
[email protected]This recipe is a great starting point, but I made a few changes to suit my taste. I added some extra vegetables to the bean mixture and I used a different type of cheese for the cornbread topping. It turned out great!
Angela Gumbar
[email protected]I thought this recipe was just okay. The bean mixture was a little bland and the cornbread topping was too dry. I probably won't make it again.
Shazia Mazhar
[email protected]This dish was a little too spicy for my taste, but I was able to tone it down by using less chili powder. Overall, it was a good recipe.
Saad Ullah
[email protected]I'm not a big fan of Tex-Mex food, but this dish was surprisingly good. The flavors were well-balanced and the cornbread topping was amazing.
T Castillo
[email protected]This recipe is a lifesaver on busy weeknights. It's so easy to throw together and it's always a hit with my kids.
bobby johnson
[email protected]I love this dish! It's so flavorful and satisfying. I always feel good about eating it because it's healthy and filling.
Shakil Anowar
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Nduka-Okeke Ozioma
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it and asked for the recipe. I'll definitely be making it again.
Md Shahariya Md Shahariya
[email protected]This recipe is a keeper! I love that it's a one-pan meal and it's so easy to clean up. The cornbread topping is the perfect finishing touch.
Rich Stella
[email protected]I've made this dish several times and it's always a crowd-pleaser. The flavors are amazing and it's so easy to make. I always get rave reviews when I serve it.
Bobby Hawes
[email protected]This Tex-Mex bean bake was a hit with my family! The cornbread topping was perfectly crispy and flavorful, and the bean mixture was hearty and delicious. I will definitely be making this again.