Prep Time: 30 minutes (Ready in 1 hour 30 minutes)

 

Filling

1     tablespoon oil 
1     large onion, coarsely chopped 
1     large bell pepper, coarsely chopped 
2     (15.5-oz.) cans pinto beans, drained 
1     (10-oz.) can diced tomatoes and green chiles, undrained 
1     (9-oz.) pkg. frozen corn in a pouch, thawed 
12     oz. pasteurized processed cheese spread, cubed (3 cups) 

 

Topping

1     cup Martha White® Self-Rising Flour 
1/2     cup Martha White® Self-Rising Corn Meal Mix 
1     teaspoon chili powder 
1/4     teaspoon cumin 
1 1/4     cups milk 
1/2     cup butter or margarine, melted 
4     eggs, beaten  
     

1 .    Heat oven to 400 degrees F. Grease 13x9-inch (3-quart) baking dish. Heat oil in large skillet over medium-high heat until hot. Add onion and bell pepper; cook until tender, stirring occasionally.
2 .    Remove skillet from heat. Add beans, tomatoes, corn and cheese spread; mix well. Pour into greased baking dish.
3 .    In medium bowl, combine all topping ingredients; stir until smooth. Pour batter over filling in baking dish.
4 .    Bake at 400 degrees F. for 40 to 45 minutes or until golden brown.

10 servings