Mexican Bean Bake

[Guest guest]

Mexican Bean Bake

 

1 medium onion, chopped

1 clove garlic, minced

4 Tbs olive oil

1 Tbs flour

1 can (16 oz) red kidney beans, drained

1 can (14.5 oz) diced tomatoes

1 can (4oz) mild green chilies, diced

Several dashes of tobasco sauce

 

2/3 cup yellow corn meal

3/4 tsp salt

1/4 tsp baking soda

1 egg, beaten

1/2 cup milk

1/4 cup oilive oil

1 can (12 oz) Mexican-style whole kernel corn, drained

1 cup shredded cheddar cheese

 

Cook onion and garlic in oil until soft. Add flour and mix well. Add

beans,

tomatoes and chilies. Stir and cook until bubbly and add a few dashes

of

tobasco sauce to suit your taste. Remove from heat. Combine cornmeal,

salt, soda, egg, milk, oil and corn. Pour 2/3 of mixture into a

greased 9x13

pan. Sprinkle with cheese. Sppon bean mixture over cornmeal. Spoon

remaining cornmeal mixture around edge. Bake at 350 degrees for 35

minutes ot until cornbread is done. Serves 6

 

~ P_T ~

 

You may feel like dwelling on your limits or your fears. Don't do

it.Ê A perfect

prescription for a squandered, unfulfilled life is to accommodate

self-

defeating feelings while undercutting your finest, most productive

ones.

~ Marsha Sinetar