*  Exported from  MasterCook  *

                     Nacho Grande Corn Bread Squares

Recipe By     : Linda Sue Burlingame
Serving Size  : 6    Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       tb           Corn meal
   1 1/2   oz           Pillsbury cornbread twists
  15 1/2   oz           Pinto beans -- drain,
                        - reserve 3 tb liquid
   3       tb           Chili powder
   2 1/2   oz           Jar sliced Mushrooms -- drained
     1/2   c            Jalapeno peppers -- sliced
   1       c            Cheddar cheese -- shredded
   1       c            Tomatoes -- seeded, chopped
   1       c            Light sour cream
     1/2   c            Green onions -- sliced
   2 1/4   oz           Ripe olives -- drained, sliced

  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 didn't
  get the book. This one is from Linda Sue Burlingame and is
  wonderful.

  Heat oven to 350 F, grease 13x9" pan: sprinkle with corn meal.
  Unroll dough. Press into bottom and 1/4" up sides of pan to form
  crust; firmly press perforations to seal. Bake for 14 to
  19 minutes or until golden brown. Remove. Increase oven temperature
  to 400 F.

  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 slices. Sprinkle with
  cheese. Bake at 400 F for 5 to 10 minutes or until cheese melts.
  Cut squares and top each with sour cream, green onions, and sliced
  olives.

  Yield: 6 Servings


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