Nacho Grande Corn Bread Squares Recipe
Servings: 1
Ingredients
- 2 Tbsp. Ornmeal
- 1Â 1/2 ounce Cornbread twists**
- 15Â 1/2 ounce Pinto beans*
- 3 Tbsp. Chili pwdr
- 2Â 1/2 ounce Jar Sliced Mushrooms, draine
- 1/2 c. Alapeno peppers, sliced
- 1 c. Shredded Cheddar cheese
- 1 c. Minced seeded tomatoes
- 1 c. Light lowfat sour cream
- 1/2 c. Sliced green onions
- 2Â 1/4 ounce Sliced ripe olives, liquid removed
Directions
- * Liquid removed, reserving 3 Tablespoons of the liquid.** Pillsbury Refrigerated Cornbread Twists Is anyone out there like me I love the Bake-off cookbooks published every year after the contest is over. This year's had some great recipes in it and I will post two for those who didnt get the book. This on is from Linda Sue Burlingame AND IS WONDERFUL . Heat oven to 350, grease 13x9 pan: sprinkle with cornmeal. Unroll dough. Press into bottom and 1/4 inch up sides of pan to create crust; firmly press perforations to seal. Bake for 14-19 min or possibly till golden. Remove. Increase oven temp. to 400. Meanwhile in small bowl mash beans with fork, stir in reserved bean liquid and chili pwdr, mix well. Spread proportionately over baked crust. Top with mushrooms, tomatoes and jalapeno pepper slices. Sprinkle with cheese. Bake at 400 for 5 - 10 min or possibly till cheese melts. Cut squares and top each with lowfat sour cream, green onions and sliced olives.
- Serves 6 or possibly makes 12appetizers.
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