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Mexican Corn Cakes

This Mexican Corn Cakes recipe contains bisquick, cornmeal, fat free refried beans, shredded reduced-fat cheddar cheese, chunky salsa and more.
12 Servings - 35 min - bettycrocker.com
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Servings:12  | Calories:157 | Total Fat:5g  | Chol:5mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 5g
8 %
Sat Fat 2g
10 %
Total Carb 23g
8 %
Fiber 3g
12 %
Sugars 4g
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Cholesterol 5mg
2 %
Sodium 548mg
23 %
Protein 7g
14 %
Calories:
40% Bisquick
33% Others combined
14% Cornmeal
11% Fat free refried beans
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1 1/2 cups Bisquick Heart Smart mix
1/2 cup cornmeal
1 cup fat-free (skim) milk
3 egg whites
1 jar (16 oz) Old El Paso Thick 'n Chunky salsa
1/2 cup Green Giant Valley Fresh Steamers Niblets frozen corn, cooked, drained
2 tablespoons chopped ripe olives
1 cup Old El Paso fat free refried beans
1/2 cup shredded reduced-fat Cheddar cheese (2 oz)
Fat-free sour cream, if desired

Directions : View recipe directions on bettycrocker.com
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