Casserole de santa fe
1 recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | cup | AM Blue Cornmeal |
| 1 | teaspoon | Non-alum baking powder |
| 2 | teaspoons | Cumin |
| 2 | teaspoons | Chili powder |
| 2 | cups | Milk or water |
| 1 | Egg; beaten or egg replacer | |
| 1 | cup | Chopped green chilis |
| 1 | tablespoon | AM Unrefined Vegetable Oil |
| 1 | medium | Onion; chopped |
| 2 | cups | Pinto beans (cooked with clove of garlic and drained) |
| 1 | cup | Tomato sauce |
| 2½ | cup | Grated cheese |
| Chopped green onions to garnish top | ||
Directions
Combine first three ingredients. Combine milk, egg and chilies in a separate bowl. Saute' 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 F. for 40 minutes, garnish with chopped green onions and serve with salsa.
Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias