Tex-Mex Bean Bake with Corn Bread Topping Recipe

Publisher Photo

Tex-Mex Bean Bake with Corn Bread Topping Recipe

Be the first to add a review
Publisher Photo
I frequently cooked this dish when I was on the cross country team in college. We loved this veggie-packed bake so much that I would have to make two! For a meaty version, substitute half of the potato with shredded chicken. —Samantha Westveer, Kentwood, Michigan
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Bake: 25 min.

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 chilies
  • 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) corn bread/muffin mix
  • 1 large egg
  • 1/3 cup low-fat milk
  • 1/3 cup solid-pack pumpkin

Directions

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, chilies, 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 corn bread 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.
Yield: 8 servings.
Originally published as Tex-Mex Bean Bake with Corn Bread Topping in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p194

Popular Videos

  • 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 chilies
  • 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) corn bread/muffin mix
  • 1 large egg
  • 1/3 cup low-fat milk
  • 1/3 cup solid-pack pumpkin
  1. 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.
  2. Stir in beans, corn, chilies, salt and cumin; heat through. Stir in broth and cream cheese until blended. Transfer to a greased 13x9-in. baking dish.
  3. In a large bowl, combine corn bread 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.
    Yield: 8 servings.
Originally published as Tex-Mex Bean Bake with Corn Bread Topping in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p194

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTex-Mex Bean Bake with Corn Bread Topping

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review