Nacho grande corn bread squares
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Nacho grande corn bread squares
  Corn    Bread    Squares    Nachos  
Last updated 6/12/2012 12:53:09 AM. Recipe ID 14945. Report a problem with this recipe.
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      Title: Nacho grande corn bread squares
 Categories: Breads
      Yield: 1 Servings
      2 tb Ornmeal
  1 1/2 oz Cornbread twists**
 15 1/2 oz Pinto beans*
      3 tb Chili powder
  2 1/2 oz Jar Sliced Mushrooms; draine
    1/2 c  Alapeno peppers; sliced
      1 c  Shredded Cheddar cheese
      1 c  Chopped seeded tomatoes
      1 c  Light sour cream
    1/2 c  Sliced green onions
  2 1/4 oz Sliced ripe olives, drained
  * 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 1/4 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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Recipe ID 14945 (Apr 03, 2005)

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