Cornbread And Bean Skillet

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#71833

serves/makes:

ready in:
30-60 minutes

ingredients

1 cup frozen corn
1 can (15 ounce size) spicy chili beans, undrained
1 can (15.5 ounce size) light red kidney beans, rinsed, drained
1 can (14.5 ounce size) diced tomatoes with green chilies, undrained
1 package (5.5 to 6.5 ounce size) cornbread mix
4 ounces Colby-Jack cheese, shredded

directions

Combine corn, chili beans, kidney beans and tomatoes in a 10-inch skillet. Cook over medium-high heat, stirring occasionally, until mixture comes to a boil (4 to 5 minutes).

Meanwhile, prepare cornbread batter according to package directions, stirring in 1/4 cup shredded cheese (Do not bake, however).

Spoon cornbread batter over bean mixture. Reduce heat to medium-low. Cover and cook until toothpick inserted in center comes out clean (14 to 16 minutes).

Remove from heat. Sprinkle mixture with remaining cheese. Cover and let stand until cheese is melted (1 to 2 minutes).