INGREDIENTS
1 cup
cornmeal
3 cups
pinto beans
1 cup
frozen corn
15 oz
canned tomatoes
1 1/2 cups
salsa
2 tsp
cumin
1/4 tsp
cayenne
1 tsp
oregano
1/2 tsp
salt
1/2 cup
cilantro
2 cups
shredded mexican cheese blend
1 serving
cream
1 serving
scale
1 serving
x
1 serving
x
1 serving
x
6 smalls
oven proof dishes