Pinto Bean And Cornbread Casserole Recipe From The The Gault Family Cookbook Family Cookbook

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PINTO BEAN CASSEROLE



Pinto Bean Casserole image

-Sherry Lee, Shelby, Alabama

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6-8 servings.

Number Of Ingredients 8

1 package (9 ounces) tortilla chips
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (15 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 envelope taco seasoning
2 cups shredded cheddar cheese
Shredded lettuce, sour cream and salsa, optional

Steps:

  • Crush tortilla chips and sprinkle into a greased 13x9-in. baking dish. In a large bowl, combine the beans, corn, tomatoes, tomato sauce and taco seasoning. Pour over chips. Sprinkle with cheese. , Bake, uncovered, at 350° for 18-25 minutes or until heated through. Serve with lettuce, sour cream and salsa if desired.

Nutrition Facts : Calories 374 calories, Fat 15g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 1117mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 5g fiber), Protein 13g protein.

BEAN AND CORNBREAD CASSEROLE (CROCK POT)



Bean and Cornbread Casserole (Crock Pot) image

Make and share this Bean and Cornbread Casserole (Crock Pot) recipe from Food.com.

Provided by Mercy

Categories     One Dish Meal

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 20

1 medium onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, minced or 1/4 teaspoon garlic powder
1 (16 ounce) can red kidney beans, undrained
1 (16 ounce) can pinto beans, undrained
1 (16 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon prepared mustard
1/8 teaspoon hot sauce
1 cup yellow cornmeal
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/4 cups milk
2 eggs, beaten
3 tablespoons vegetable oil
1 (8 1/2 ounce) can cream-style corn

Steps:

  • Lightly grease Crock-Pot.
  • In a skillet over medium heat, cook onion and green bell pepper until tender.
  • Transfer to Crock-Pot.
  • Stir in kidney beans and pinto beans.
  • Add diced tomatoes, tomato sauce, seasonings, and hot sauce.
  • Cover and cook on High for 1 hour.
  • In a mixing bowl, combine cornmeal, flour, baking powder, salt, and sugar.
  • Stir in milk, eggs, vegetable oil, and cream-style corn.
  • Spoon evenly over bean mixture.
  • Cover and cook on High for 1 1/2 to 2 more hours.
  • Serve.

Nutrition Facts : Calories 544.6, Fat 12.6, SaturatedFat 2.9, Cholesterol 69.1, Sodium 737.7, Carbohydrate 89, Fiber 17.2, Sugar 9.1, Protein 23.3

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