Directions:
- Preheat oven to 425 degrees farenheit. Add the pintos, salsa, tomato sauce, garlic powder, and taco seasoning to food processor and process until mixture is creamy.
- Pour into a 2qt casserole and bake 30 minutes or until heated through.
- Meanwhile mix cornbread ingredients in a medium bowl, remove casserole and spoon cornbread mixture over top of bean mixture and return to oven to bake an additional 15 minutes or until top starts to turn golden brown.
- Remove from oven and serve with shredded cheese.
- The rest of my family does not like chunky food, thats why I did this in a food processor. If you like a chunky mixture (as I do), feel free to simply mix all ingredients and bake as is, without processing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 436.57 Kcal (1828 kJ) | ||
| Calories from fat | 93.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.4g | 16% | |
|---|---|---|---|
| Cholesterol | 74.64mg | 25% | |
| Sodium | 1398.12mg | 58% | |
| Potassium | 1183.31mg | 25% | |
| Total Carbs | 67.17g | 22% | |
| Sugars | 8.47g | 34% | |
| Dietary Fiber | 14.44g | 58% | |
| Protein | 22.15g | 44% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 4mg | 22% | |
| Calcium | 330mg | 33% | |
| Amount Per 100 g | |||
| Calories | 137.41 Kcal (575 kJ) | ||
| Calories from fat | 29.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.27g | 16% | |
|---|---|---|---|
| Cholesterol | 23.49mg | 25% | |
| Sodium | 440.06mg | 58% | |
| Potassium | 372.45mg | 25% | |
| Total Carbs | 21.14g | 22% | |
| Sugars | 2.66g | 34% | |
| Dietary Fiber | 4.55g | 58% | |
| Protein | 6.97g | 44% | |
| Vitamin C | 1.7mg | 9% | |
| Iron | 1.3mg | 22% | |
| Calcium | 103.9mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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