Heat the olive oil in a large frying pan over med hi heat. Add the onion, bell pepper and garlic and cook until softened, 6 - 8 min. Remove from the heat and stir in tomato sauce, pinto beans, corn, and seasonings. Pour into an 8 x 8 glass baking dish. Preheat oven to 350. Follow the directions on the cornbread mix and spread it on top of bean mixture. Bake for 30 min. Cool for 10 min before serving. (This recipe comes from the "Stop the Insanity" program) From: LORRIE SMITH Posted to CHILE-HEADS DIGEST by Jim.Weller@salata.com (Jim Weller) on 98
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|Serving Size: 1 Serving (424g)|
|Recipe Makes: 4|
|Calories from Fat: 146 (23%)|
|Amt Per Serving||% DV|
|Total Fat 16.3g||22 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 2.2mg||1 %|
|Sodium 2462.5mg||85 %|
|Potassium 954.4mg||25 %|
|Total Carbohydrate 111.5g||33 %|
|Dietary Fiber 16g||64 %|
|Sugars, other 95.5g|
|Protein 16.5g||24 %|
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Calories per serving: 647
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