Nacho grande corn bread squares

1 servings

Ingredients

Quantity Ingredient
2 tablespoons Ornmeal
1½ ounce Cornbread twists**
15½ ounce Pinto beans*
3 tablespoons Chili powder
2½ ounce Jar Sliced Mushrooms; draine
½ cup Alapeno peppers; sliced
Enjoy
1 cup Shredded Cheddar cheese
1 cup Chopped seeded tomatoes
1 cup Light sour cream
½ cup Sliced green onions
2¼ ounce Sliced ripe olives, drained

Directions

* Drained, reserving 3 T of the liquid. ** Pillsbury Refrigerated Cornbread Twists Is anyone out there like me? I love the Bake-off cookbooks published every year after the contest is over. This year's had some great recipes in it and I will post two for those who didnt get the book. This on is from Linda Sue Burlingame AND IS WONDERFUL .

Heat oven to 350, grease 13x9 pan: sprinkle with cornmeal. Unroll dough. Press into bottom and ¼ inch up sides of pan to form crust; firmly press perforations to seal. Bake for 14-19 minutes or until golden brown. Remove. Increase oven temp. to 400. Meanwhile in small bowl mash beans with fork, stir in reserved bean liquid and chili powder, mix well. Spread evenly over baked crust. Top with mushrooms, tomatoes and jalapeno pepper slices. Sprinkle with cheese. Bake at 400 for 5 to 10 minutes or until cheese melts. Cut squares and top each with sour cream, green onions and sliced olives. Serves 6 or makes 12 appetizers.

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