Ingredients
1
cup Bisquick Heart Smart® mix
1/2
cup cornmeal
1 1/2
cups reduced-fat shredded Cheddar cheese (6 oz)
1
can (4.5 oz) Old El Paso™ chopped green chiles, drained
1/3
cup condensed beef broth
1
can (15 oz) Progresso™ black beans, drained, rinsed
1/2
cup chopped fresh cilantro
2
small tomatoes, seeded, chopped
Old El Paso™ Thick ’n Chunky salsa (any variety), if desired
Reduced-fat sour cream, if desired
Guacamole, if desired
Preparation
Heat oven to 350°F. Spray cookie sheet with cooking spray.
In medium bowl, stir Bisquick® mix, cornmeal, 1 cup of the cheese and the chiles thoroughly. Stir in broth. Spread mixture in 10-inch circle on cookie sheet. In small bowl, mix beans and cilantro; spoon over cornmeal mixture. Sprinkle with remaining 1/2 cup cheese.
Bake 25 to 30 minutes or until edge is golden brown. Arrange tomatoes around edge. Cut into wedges; serve with salsa, sour cream and guacamole.
