Ingredients
1 1/2
cups Bisquick Heart Smart® mix
1/2
cup cornmeal
1
cup fat-free (skim) milk
3
egg whites
1
jar (16 oz) Old El Paso™ Thick ’n Chunky salsa
1/2
cup frozen corn, cooked, drained
2
tablespoons chopped ripe olives
1
cup from 1 can (16 oz) Old El Paso™ Fat Free Refried Beans
1/2
cup shredded reduced-fat cheddar cheese (2 oz)
Fat-free sour cream, if desired
Preparation
Heat nonstick griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary. In large bowl, stir Bisquick® mix, cornmeal, milk and egg whites until blended. Pour batter by 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden.
In small bowl, mix salsa, corn and olives. Place 1 corn cake on each of 6 microwavable serving plates; spread each cake with generous 2 tablespoons beans. Top each with additional corn cake. Spread 1/3 cup salsa mixture over top of each cake stack. Sprinkle each serving with generous 1 tablespoon cheese.
Microwave each serving uncovered on High about 1 minute or until heated through and cheese is melted. Serve with additional salsa and sour cream if desired.
