Adapted from Better Homes and Gardens

1900 cal/recipe

Ingredients

• 1/2 c cornmeal
• 1 14.5-oz can cream-style corn
• 1 15-oz can red beans, drained
• 1 15-oz can black beans, drained
• 16 oz can mild or medium green enchilada sauce
• 1/2 c pimento stuffed green olives, finely chopped
• 2 tomato, diced
• 1/3 c crumbled queso fresco or feta

Directions

• Preheat oven to 400 F.
• In large saucepan, boil 1 1/4 c water, and then gradually whisk in cornmeal.
• Reduce heat and cook 3 min, whisking constantly.
• Stir in corn, return to boil, reduce heat to medium low, and cook 10 min.
• In 2-quart baking dish, combine beans, salsa, and olives.
• Spoon cornmeal mixture over top and then scatter tomato over top.
• Bake uncovered for 20 min.
• Top with cheese while warm.