Serves: 6
1. Spray rectangular baking dish, 11 X 7 X 1 1/2 inches, with cooking spray.
2. Mix potatoes, corn, onion, bell pepper and beans in baking dish. Sprinkle with cheese and cilantro.
3. Beat remaining ingredients with hand beater or wire whisk until well blended pour evenly over potato mixture. Cover and refrigerate at least 2 hours but no longer than 24 hours.
4. Heat oven to 350°. Bake uncovered 55 to 60 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.
NUTRITION FACTS: 1 Serving: Calories 500 (Calories from Fat 190) Fat 21g (Saturated 11g) Cholesterol 325mg Sodium 1,190mg Carbohydrate 57g (Dietary Fiber 8g) Protein 29g % DAILY VALUE: Vitamin A 22% Vitamin C 20% Calcium 38% Iron 18% DIET EXCHANGES: 3 Starch 3 Medium-Fat Meat 2 Vegetable
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Santa Fe Brunch Bake recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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