Pinto Bean and Cornbread Casserole Fusion

"Mexican style pinto beans and cornbread cassarole"

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2/3/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

This savory Mexican-style pinto beans and cornbread casserole combines hearty, flavorful pinto beans with a fluffy cornbread topping. Perfect for a comforting weeknight meal or a festive gathering, this dish bursts with authentic spices, fresh vegetables, and cheesy goodness. Serve it hot with a dollop of sour cream and a sprinkle of cilantro for an irresistible twist on tradition!

casserole pinto beans cornbread mexican

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Name: Pinto Bean and Cornbread Casserole Fusion
Yield: 6
Ingredients: 2 cups cooked pinto beans (or two 15 oz cans, drained and rinsed); 1 cup corn kernels (fresh or frozen); 1 medium onion, diced; 2 cloves garlic, minced; 1 bell pepper, diced (red or green); 1 teaspoon chili powder; 1 teaspoon cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (optional for heat); 1 cup salsa (your favorite variety); 1 cup shredded cheddar cheese; 1 1/2 cups cornbread mix; 1 cup milk; 1 large egg; 1/4 cup chopped fresh cilantro (for garnish); Sour cream (for serving)

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