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Recipe: El Paso Bean Bake

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This was a pleasant surprise. Beans are not my favorite, but I would enjoy this again. Mr. Big Food substituted frozen corn for Mexi-corn. 

Recipe below.


EL PASO BEAN BAKE
Serves 8 to 10
½ C chopped onion
1 clove garlic, minced
6 Tbsp cooking oil
4 tsp flour
2 15 oz cans chili beans or Ranch-style beans
1 can Ro*tel, drained
2/3 C yellow cornmeal
¾ tsp salt
¼ tsp baking soda
1 egg, beaten
½ C milk
12 oz can Mexi-corn, drained
1 C (4 oz) shredded yellow cheese
Preheat oven to 350o. Cook onion and garlic in 2 Tbsp hot oil until onion is tender but not brown. Blend in flour. Stir in beans and Ro*tel. Cook and stir until slightly thickened and bubbly. Remove from heat. Combine cornmeal, salt, and baking soda in mixing bowl. Combine egg, milk, and remaining 4 Tbsp oil, and add liquid mixture to dry ingredients along with corn. Mix well. “(Mixture will be thin.)” Pour about 2/3 of cornmeal mixture into a greased 2 quart casserole or a 12×7 ½ x2inch baking dish. Sprinkle with cheese, spoon bean mixture over all, spoon remaining cornmeal mixture around edges of casserole, and bake 35 minutes or until cornmeal topper is done.

2 Responses

  1. Looks a lot like my recipe for “Tortilla Tower” – which came from Women’s Day a very long time ago. You make a mix of onions, cooked broken up hamburger, beans and corn, then layer it with tortilla, mix, cheese, tortilla etc. topping it with cheese.

    My recipe is so old that it describes how to make this with a cornmeal pancake – it was in the days before tortillas were available outside of the southwest. First you make the corneal pancakes, then make the tower. Don’t do that anymore – just buy tortillas!

  2. Sounds interesting. Though we don’t use it much, we have a tortilla press. So when the entire transportation system collapses, and we can’t get tortillas, we can still make tortillas.

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