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Casserole De Santa Fe

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YIELD

4 servings

PREP

20 min

COOK

40 min

READY

1 hrs

Ingredients

3 ½ 828
CUPS ML CORNMEAL
1 5
TEASPOON ML BAKING POWDER
2 1E+1
TEASPOONS ML CUMIN
2 1E+1
TEASPOONS ML CHILI POWDER
2 473
CUPS ML MILK
or water
1 1
EACH EACH EGGS
beaten or egg replacer
1 237
CUP ML GREEN CHILI PEPPERS
chopped
1 15
TABLESPOON ML VEGETABLE OIL
1 1
MEDIUM MEDIUM ONIONS
chopped
2 473
CUPS ML PINTO BEANS
(cooked with clove of garlic and drained)
1 237
CUP ML TOMATO SAUCE
2 ½ 591
CUPS ML CHEESE
grated
1 1
X X SCALLIONS, SPRING OR GREEN ONIONS
chopped, to garnish top *

Directions

Combine first three ingredients.

Combine milk, egg and chilies in a separate bowl.

Sauté chopped onion in oil and add to milk mixture; stir into cornmeal mixture, then pour half of batter into the bottom of an oiled casserole dish (rectangular).

Layer with beans, tomato sauce, and cheese; repeat layering.

Bake at 375℉ (190℃). for 40 minutes, garnish with chopped green onions and serve with salsa.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 559g (19.7 oz)
Amount per Serving
Calories 924 34% from fat
 % Daily Value *
Total Fat 35g 54%
Saturated Fat 18g 90%
Trans Fat 0g
Cholesterol 130mg 43%
Sodium 1052mg 44%
Total Carbohydrate 39g 39%
Dietary Fiber 16g 63%
Sugars g
Protein 78g
Vitamin A 36% Vitamin C 40%
Calcium 78% Iron 44%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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