Mexicali Corn and Bean Bake Recipe

Mexicali Corn and Bean Bake picture


Preparation Time5 MinCooking Time1 Hr 0 Min
Ready In1 Hr 5 MinDifficulty LevelEasy
Health IndexHealthyServings6
SpecialityMain Ingredient
Interest Group


 Oil1 Tablespoon
 Onions1 Cup (16 tbs), chopped
 Canned green beans16 Ounce (Something Special Mexican Style)
 Canned whole kernel corn with red and green peppers11 Ounce, drained (1 Can, Green Giant Mexican)
 Canned stewed tomatoes8 Ounce (1 Can)
 Tomato sauce8 Ounce (1 Can)
 Chili powder2 Teaspoon
 Pillsbury7 Ounce (1 Can)
 Refrigerated cornbread twists4
 Paprika1 Teaspoon (If Desired)


1) Preheat oven to 375° F.

2) Take a large skillet and heat oil in it. Add onions and cook until tender-crisp.
3) Add corn, beans, tomato sauce, chili powder and stewed tomatoes. Bring the mixture to a boil.
4) Reduce heat and simmer, uncovered, for about 10 minutes or until mixture turns thick.
5) In the meanwhile, unroll dough and separate the twists. Cut twists into thirds.
6) Take a 12x8-inch or 13x9 inch baking dish and pour bean mixture in it.
7) Place twist pieces over the hot bean mixture and sprinkle with paprika. Bake in the oven for about 15-20 minutes or until mixture turns bubbly and twists become deep golden brown.

8) Remove from oven and serve immediately.