No matter where you live, this southwestern pie, packed with black beans, cheese and salsa, is sure to please.

Prep: 15 min - Bake: 40 min - Cool: 5 min

1 1/2 cups frozen whole kernel corn
8 medium green onions, chopped
1 can (15 ounces) black beans, rinsed and drained
1/3 cup shredded Cheddar cheese
1/2 cup Original Bisquick®
1/2 cup milk
1/2 cup thick-and-chunky salsa
2 eggs
Additional thick-and-chunky salsa


1. Heat oven to 400 F. Grease 9-inch pie plate. Layer corn, onions and beans in pie plate. Sprinkle with cheese.

2. Stir Bisquick, milk, 1/2 cup salsa and the eggs until blended. Pour into pie plate.

3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa.

Makes 6 servings

High Altitude (3500-6500 ft): Increase Bisquick to 2/3 cup. Bake 40 to 45 minutes.

Substitution: If you don't have black beans on hand, use another kind of canned beans, such as pinto or great northern.

Nutritional Info Per 1 Serving:
Calories 220 (Calories from Fat 55); Fat 6g (Saturated 3g); Cholesterol 80mg; Sodium 540mg; Potassium 480mg; Carbohydrate 36g (Dietary Fiber 7g); Protein 13g

Diet Exchanges: 2 Starch; 1 Very Lean Meat; 1 Vegetable

This recipe displayed with permission from General Mills, Inc.