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Creamy and comforting, this hearty Southwestern specialty from Patricia Gale of Monticello, Illinois is perfect for chilly nights.
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1 cup equals 284 calories, 10 g fat (6 g saturated fat), 30 mg cholesterol, 879 mg sodium, 35 g carbohydrate, 6 g fiber, 15 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 fat.
Originally published as Southwest Vegetarian Bake in Light & Tasty December/January 2006, p63
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Reviewed on Nov. 14, 2011 by Debbilou
I used a can of the Ro-Tel and this was soo good (I like it spicy but this didn't seem over the top or anything hot). Will definitely make again(-: Thanks for sharing!
Reviewed on Jul. 16, 2011 by Carobrain
I have made this recipe many, many times since it was first published in Light & Tasty. My family really enjoys it and I think you will, too.
Reviewed on Jun. 16, 2011 by HeatherD35
This was good, but if I make it again I will add more beans because it didn't keep me full for very long.
Reviewed on Jan. 24, 2010 by TanyaVDB
Very good but I used Rotel where they asked for tomatoes and green chilies. That was almost too much spice for me. The next time I might just use salsa to replace the rotel.
Reviewed on Jan. 17, 2010 by tsp5424
Made this for a girls night out potluck and it was loved by everyone. Quick and easy. Definitely a keeper!
Reviewed on Jan. 14, 2010 by marjie53
I have made this many times and it is always delicious and satisfying.
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