| Tex-Mex Casserole Make a batch of McDougall approved cornbread (use McDougall�s recipe from The New McDougall Cookbook or Jan Tz's recipe ). Instead of baking it in an 8 x 8 pan, put it in a large baking dish so that when it�s baked it comes out almost like a pizza crust. Put on a layer of beans (homecooked pintos or blackbeans or canned (drained) beans, whatever is your favorite) and also sprinkle on chopped onion, peppers, or other veggies (it varies each time I make it). Bake it for 25 to 35 minutes or so (follow the cornbread recipe directions). The batter will cook up around the beans and veggies. When it's done, cut it into large squares, place a square on a dinner plate and add shredded lettuce, chopped tomatoes, black olives (or whatever else you desire) and top with salsa. Enjoy! |