Casserole De Santa Fe Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
3 1/2 cup: AM Blue Cornmeal,
1 tsp: Non-alum baking powder,
2 tsp: Cumin,
2 tsp: Chili powder,
2 cup: Milk or water,
1: Egg, beaten or egg replacer
1 cup: Chopped green chilis,
1 tbsp: AM Unrefined Vegetable Oil,
1 medium: Onion, chopped
2 cup: Pinto beans, (cooked with clove of - garlic and drained)
1 cup: Tomato sauce,
2 1/2 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
Source from luhu.jp
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
Source from luhu.jp