Mexicali Corn And Bean Bake

1. 1

   Heat oven to 375u00b0.

2. 2

   Heat oil in large skillet.

3. 3

   Cook onions in oil until crisp.

4. 4

   Add beans, corn, stewed tomatoes, tomato sauce and chili powder.

5. 5

   Bring to a boil; reduce heat and simmer, uncovered, for 10 minutes, or until thickened.

6. 6

   Unroll dough and separate twists; cut each twist into thirds.

7. 7

   Pour bean mixture into a 12 x 8-inch baking dish.

8. 8

   Place twist pieces on top of hot bean mixture.

9. 9

   Bake at 375u00b0 for 15 to 20 minutes, or until mixture is bubbly and twist pieces are a golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.