Bean And Cornbread Casserole Recipe
Upload a Photo
Ready in: 30-60 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 8
Ingredients:
1 tablespoon vegetable oil
1 medium onion, chopped
1/2 cup chopped green pepper
2 cloves garlic, minced
3 cups cooked rice
2 cans (14 1/2 ounce size) stewed tomatoes
1 can (19 ounce size) 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 package (7 ounce size) cornbread mix
1 can (8 1/2 ounce size) 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 F for 30 to 35 minutes or until cornbread is golden brown. Cut into squares. Garnish with green pepper strips, if desired.
This recipe from CDKitchen for Bean And Cornbread Casserole serves/makes 8
Recipe ID: 78275
Save to Your recipEBoxImport Recipe into MasterCook SoftwareEmail This RecipeSend Recipe To Your PhoneSubmit/View Recipe ReviewsSubmit A Photo
Baked Goods
Bread
Cornbread