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2 (15-ounce) cans kidney beans, rinsed and drained
1 (16-ounce) jar thick-and-chunky salsa (2 cups)
1 cup frozen whole kernal corn
1 medium carrot, chopped (1/2 cup)
1 1/2 cups warm potatoes, mashed
2 tablespoons reduced-fat or fat-free Parmesan cheese, grated
Chopped fresh parsley or chives, if desired


1. Heat beans, salsa, corn and carrot to boiling in 10-inch nonstick skillet; reduce heat to low. Cover and simmer about 15 minutes or until carrot is tender.

2. Spoon mashed potatoes onto bean mixture around edge of skillet. Cover and simmer 5 minutes. Sprinkle with cheese and chives.


From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.