Mexican Bean Bake

1/2 cup Bisquick
2 Tbs salsa
1 cup canned vegetarian refried beans
2 Tbs canned chopped green chilies, undrained
1/3 cup salsa
1/2 cup shredded Cheddar cheese
1/2 cup shredded lettuce
1/4 cup chopped tomato
2 Tbs sour cream

1) Heat oven to 375F.  Grease loaf dish, 9x5x3 inches.  Mix baking mix, 2 Tbs salsa, the beans and chilies.  Spread in loaf dish.  Top with 1/3 cup salsa and the cheese.
2) Bake uncovered 20 to 25 minutes or until set.  Let stand 5 minutes.  Cut into slices.  Top with lettuce, tomato and sour cream.

Review: I doubled the recipe, as it initially said it made 2 servings.  Therefore, I made it in an 8x8 pan instead of a loaf, to ensure even cooking.  Regardless of my efforts, it didn't quite "set."  It was also a bit dry.  A difference that may have affected it, was that I used "Carbquik," which is a low-carb version of Bisquick.  I did serve it up with plenty of sour cream, which made it yummy.