Mexicali Bean Bake Recipe

Name: Mexicali Bean Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In large saucepan, cook onion and garlic in 2 tablespoons oil until tender.
2
Blend in flour; stir in beans, tomatoes, chilies and pepper sauce.
3
Cook and stir until bubbly.
4
Remove from heat. In bowl, combine cornmeal, salt and soda.
5
Stir together egg, milk and the 1/4 cup oil.
6
Add to dry ingredients along with corn.
7
Mix well (mixture will be thin).
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
Spoon remaining cornmeal mixture around edge.
10
Bake at 350u00b0 for 35 minutes or until cornbread is done.

645

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 c. chopped onion, 1 clove garlic, minced, 2 Tbsp. cooking oil, 1 Tbsp. flour, and more.

Yes, Mexicali Bean Bake falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexicali Bean Bake

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