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“A little spicy for us that like a lot of flavor in our food. This is a great meatless meal. Our family likes it very much.”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, sauté the carrots, celery, onion and seasonings in butter until vegetables are crisp-tender.
  2. Stir in flour until blended. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
  3. Remove from the heat; add beans, corn, tomatoes and chilies.
  4. Spoon into an ungreased 13x9x2-inch baking dish.
  5. Separate cornbread twists; make a lattice crust over filling.
  6. Bake, uncovered, at 350°F for 20-25 minutes or until cornbread is done.

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