Chili-Bean Bake

 

1

cup Progresso® red kidney beans (from 19-oz can), drained, rinsed

1

can (14.5 oz) no-salt-added stewed tomatoes

1/3

cup water

1/4

cup Old El Paso® Thick 'n Chunky salsa

2

tablespoons ketchup

2

teaspoons chili powder

3/4

cup Bisquick Heart Smart® mix

1/3

cup fat-free (skim) milk

3

tablespoons yellow cornmeal

2

tablespoons sliced green onions (2 medium)

1

teaspoon margarine, softened

• 1 Heat oven to 425°F. In 1 1/2-quart casserole, stir together beans, tomatoes, water, salsa, ketchup and chili powder. Microwave on High 4 minutes; stir.
• 2 In small bowl, stir remaining ingredients until blended. Drop by 6 spoonfuls onto bean mixture.
• 3 Bake uncovered 20 to 23 minutes or until golden brown.