RO*TEL Across America Recipe Contest - Mexican Bean Casserole

Mexican Bean Casserole

by Claire from MS

One dish meal with mexican flavors and the comfort of cornbread

AVERAGE RATING

Category

Main Dish

Meatless Main Dish

Prep Time

25-30minutes

Servings

4-6

Recipe Ingredients

1 bag frozen, fajita veggies
2 cans beans, rinsed (black, pinto, kidney, etc.)
2 cans Rotel tomatoes: 1 with green chilies, 1 original
1 tsp cumin
1/2 tsp chile powder
1 box cornbread mix prepared as directed OR use your favorite recipe such as this:

Ingredients for cornbread if making homemade:
1 cup yellow corn meal
1/3 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 Tablespoons oil
1 cup buttermilk
1 egg, beaten

Directions

Preheat oven to 425 degrees F (or temperature instructed on your cornbread mix). In a skillet, cook the veggies until thawed and warm. Add beans, tomatoes, and spices. Cook until hot and bubbly. Put mixture in a casserole dish.

Mean while, prepare cornbread as instructed on box. If making your own, stir together corn meal, flour, baking powder, salt, and baking soda. Add buttermilk, egg and oil. Spread the cornbread mix on top of the bean mixture - you can use 1/2 of the recipe if you desire less cornbread topping. Cook until cornbread is golden and cooked through, about 15-20 minutes.