Mexicali Corn And Bean Bake

• 1 Tbsp. oil
• 1 c. chopped onions
• 1 (16 oz.) can Green Giant Mexican style beans
• 1 (11 oz.) can Green Giant Mexicorn (whole kernel corn and red and green peppers), drained
• 1 (8 oz.) can stewed tomatoes
• 1 (8 oz.) can tomato sauce
• 2 tsp. chili powder
• 1 (7 oz.) can Pillsbury refrigerated corn bread twists

1. Heat oven to 375u0b0.
2. Heat oil in large skillet.
3. Cook onions in oil until crisp.
4. Add beans, corn, stewed tomatoes, tomato sauce and chili powder.
5. Bring to a boil; reduce heat and simmer, uncovered, for 10 minutes, or until thickened.
6. Unroll dough and separate twists; cut each twist into thirds.
7. Pour bean mixture into a 12 x 8-inch baking dish.
8. Place twist pieces on top of hot bean mixture.
9. Bake at 375u0b0 for 15 to 20 minutes, or until mixture is bubbly and twist pieces are a golden brown.

oil, onions, beans, mexicorn, tomatoes, tomato sauce, chili powder, bread twists

Taken from www.cookbooks.com/Recipe-Details.aspx?id=592005 (may not work)