Nacho Grande Corn Bread Squares


2 tablespoons cornmeal
1 1/2 ounces cornbread twists (such as Pilsbury)
15 1/2 ounces pinto beans, drained, reserving 3 tablespoons of the liquid.
3 tablespoons chili powder
1 (2 1/2 oz) jar sliced mushrooms, drained
1/2 cup jalapeno peppers, sliced
1 cup shredded Cheddar cheese
1 cup chopped seeded tomatoes
1/2 cup sliced green onions
2 1/4 ounces sliced ripe olives, drained


Heat oven to 350, grease 13x9 pan: sprinkle with cornmeal. Unroll dough. Press into bottom and 1/4 inch up sides of pan to form crust; firmly press perforations to seal. Bake for 14-19 minutes or until golden brown. Remove. Increase oven temperature to 400.
Meanwhile in small bowl mash beans with fork, stir in reserved bean liquid and chili powder, mix well. Spread evenly over baked crust. Top with mushrooms, tomatoes and jalapeno pepper slices. Sprinkle with cheese. Bake at 400 for 5 to 10 minutes or until cheese melts. Cut squares and top each with sour cream, green onions and sliced olives.




This recipe is from Linda Sue Burlingame from the Bake-Off cookbook.


6.0 or makes 12 appetizers.


Friday, December 10, 2010 - 1:02am


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