Mexican Pot Pie

Mexican Pot Pie Recipe

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Lanah Harris


I love mexican and this is a wonderful change.


★★★★★ 1 vote



  • 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
  • 1/2 tsp
    chili powder
  • 1 tsp
  • 1 Tbsp
  • 3/4 c
    yellow cornmeal
  • 1/4 c
  • 1 tsp
    baking powder
  • 1 c
  • 1 Tbsp
  • 2 can(s)
    rotel (chop large tomatoes)
  • 1 -8 oz
    lowfat sour cream

How to Make Mexican Pot Pie


  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.

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