Mexican Pot Pie Recipe

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Mexican Pot Pie

Lanah Harris

By
@Lanah

I love mexican and this is a wonderful change.

Rating:
★★★★★ 1 vote
Comments:

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

Step-By-Step

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