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

TEX-MEX BEAN BAKE WITH CORNBREAD TOPPING

I frequently cooked this dish when I was on the cross-country team in college. We loved this veggie-packed bake so much I would have to make two! For a meaty version, substitute shredded chicken for half of the potato. -Samantha Westveer, Kentwood, Michigan

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 18

Tex-Mex Bean Bake with Cornbread Topping image

Steps:

Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add sweet potato, onion and peppers; cook and stir 5-7 minutes or until potato is cooked halfway through., Stir in beans, corn, chiles, salt and cumin; heat through. Stir in broth and cream cheese until blended. Transfer to a greased 13x9-in. baking dish., In a large bowl, combine cornbread mix, egg, milk and pumpkin. Spoon over bean mixture. Bake, uncovered, 25-30 minutes or until a toothpick inserted in the topping portion comes out clean. To Make Ahead: Can be made a day in advance. Prepare as directed, omitting topping. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Prepare topping and bake as directed.

Nutrition Facts : Calories 310 calories, Fat 10g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 645mg sodium, Carbohydrate 47g carbohydrate (14g sugars, Fiber 7g fiber), Protein 8g protein.

Ingredients

1 tablespoon olive oil
1 large sweet potato, peeled and finely chopped
1 medium onion, coarsely chopped
1 small green pepper, coarsely chopped
1 small sweet red pepper, coarsely chopped
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 cup frozen corn
1 can (4 ounces) chopped green chiles
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 cup vegetable broth
3 ounces cream cheese, softened
TOPPING:
1 package (8-1/2 ounces) cornbread/muffin mix
1 large egg
1/3 cup low-fat milk
1/3 cup solid-pack pumpkin

PINTO BEAN CASSEROLE

-Sherry Lee, Shelby, Alabama

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6-8 servings.

Number Of Ingredients 8

Pinto Bean Casserole image

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.

Ingredients

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

PINTO BEAN CASSEROLE

Whether you call them pinto beans, brown beans, or soup beans, this is an easily prepared, one dish meal that your entire family will love! My daughter wouldn't eat pinto beans, but loved this dish. For a dish with a zestier taste, try pinto beans with chili or jalapeno flavors!

Provided by Appalachia Momma

Categories Beans

Time 45m

Yield 12 serving(s)

Number Of Ingredients 10

Pinto Bean Casserole image

Steps:

Saute beef and onion together, drain well.
Combine beef, onion,beans, tomatoes, corn, cheese, and cream of chicken.
Stir well and then place into a large baking dish.
Mix milk and corn meal together (make sure batter isn't too thin) and spread on top of ingredients.
Bake at 400 degrees for 30 or minutes until golden brown.

Ingredients

1 lb extra lean ground beef
30 ounces canned pinto beans
15 ounces diced tomatoes, canned, drained
15 ounces whole kernel corn, drained
15 ounces cream of chicken soup
1/2 cup chopped onion
6 ounces shredded cheddar cheese
1 1/2 cups self-rising cornmeal
1/4 cup self-rising flour
1 1/4 cups skim milk

PINTO BEAN CASSEROLE

Provided by My Food and Family

Categories Home

Time 45m

Number Of Ingredients 9

Pinto Bean Casserole image

Steps:

Brown hamburger, onion, and green pepper. Drain. Mix in casserole dish the following:
browned hamburger, onion, green pepper, pinto beans, tomato sauce, and grated cheese.
Mix corn muffin mix with egg and milk. Blend together. Spread on top of mixture in casserole dish.
Bake at 400 degrees F for 30 to 40 minutes until bread on top is golden brown.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Ingredients

1 lb hamburger
1 small onion, chopped
1 green pepper, chopped
1 large can pinto beans
8 oz tomato sauce
2 cups Kraft Grated Medium or Sharp Cheese
1 box corn muffin mix
1 egg
1/3 cup milk

BEAN AND CORNBREAD CASSEROLE (CROCK POT)

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

Bean and Cornbread Casserole (Crock Pot) image

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

Ingredients

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

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

TEX-MEX BEAN BAKE WITH CORNBREAD TOPPING

I frequently cooked this dish when I was on the cross-country team in college. We loved this veggie-packed bake so much I would have to make two! For a meaty version, substitute shredded chicken for half of the potato. -Samantha Westveer, Kentwood, Michigan

PINTO BEAN CASSEROLE

-Sherry Lee, Shelby, Alabama

PINTO BEAN CASSEROLE

Whether you call them pinto beans, brown beans, or soup beans, this is an easily prepared, one dish meal that your entire family will love! My daughter wouldn't eat pinto beans, but loved this dish. For a dish with a zestier taste, try pinto beans with chili or jalapeno flavors!

PINTO BEAN CASSEROLE

BEAN AND CORNBREAD CASSEROLE (CROCK POT)

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

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