| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetable |
8 |
Servings |
INGREDIENTS
| 2 |
sl |
Bacon; cut into 1/2" pieces |
| 1/4 |
c |
Chopped green bell pepper |
| 1 |
md |
Onion; chopped |
| 1/2 |
c |
Mild salsa |
| 1/2 |
ts |
Chili powder |
| 1 |
cn |
(16-oz) baked beans |
| 1 |
cn |
(15-oz) Green Giant or Joan of Arc spicy chili beans; undrained |
INSTRUCTIONS
In medium saucepan, cook bacon over medium heat until crisp. Remove bacon
from saucepan; drain and set aside. Reserve 1 tablespoon drippings in
saucepan.
Add bell pepper and onion to drippings in saucepan. Cook and stir over
medium heat 2-3 minutes or until crisp-tender.
Add bacon and remaining ingredients. Cook over medium heat until mixture
just begins to boil, stirring frequently. Reduce heat; simmer 5-10 minutes
or until mixture is thoroughly heated. MICROWAVE DIRECTIONS:
Place bacon in 2-quart microwave-safe casserole; cover with microwave-safe
waxed paper. Microwave on HIGH for 3 to 3-1/2 minutes or until bacon is
crisp, stirring once. Remove bacon from casserols; drain. Reserve 1
tablespoon drippings in casserole.
Add bell pepper and onion to drippings in casserole. Microwave on HIGH for
1 to 1-1/2 minutes or until crisp-tender. Add bacon and remaining
ingredients. Microwave uncovered on HIGH for 7-8 minutes or until mixture
bubbles around edges and is thoroughly heated, stirring twice during
cooking.
CALORIES: 140 SODIUM: 630MG
CHOLESTEROL: 3MG FAT: 3G
CARBOHYDRATE: 23G SAT: 1G
From <Meals In Minutes>, a Pillsbury Classic Cookbook. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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