Mexican Pot Pie Recipe

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Mexican Pot Pie

Lanah Harris

By
@Lanah

I love mexican and this is a wonderful change.


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Ingredients

2
garlic cloves, minced
1 c
onion, chopped
1
green pepper, large and chopped
1/2 c
celery ribs, chopped
1/2 c
carrots, chopped
10 oz
corn kernels, frozen
3 c
mixed beans, blackbeans ,pinto and kidney (drained)
2 tsp
cumin
1/2 tsp
chili powder
1 tsp
oregano
1 Tbsp
cornstarch
3/4 c
yellow cornmeal
1/4 c
flour
1 tsp
baking powder
1 c
water
1 Tbsp
oil
2 can(s)
rotel (chop large tomatoes)
1 -8 oz
lowfat sour cream

Directions Step-By-Step

1
Saute garlic, onion, green pepper, celery, and corn in a dollop of vinegar for 10-15 minutes.
2
Add more vinegar if necessary to keep from sticking.
3
Add the rest of the ingredients, stirring the cornstarch into the rotel tomatoes first.
4
Bring mixture to a boil and spoon into a 9X13 baking pan sprayed with non stick cooking spray.
5
For the crust topping combine the cornmeal, flour and baking powder.
6
Mix well.
7
Combine water, oil and chiles and stir into dry mixture.
8
Spoon onto the filling.
9
Bake uncovered 30 minutes at 350.
10
After baking, top with lowfat sour cream dollops and chopped tomato.