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mexican pot pie

(1 RATING)
41 Pinches
Lanah avatar
Romulus, MI
Updated on Aug 25, 2010

I love mexican and this is a wonderful change.

prep time
cook time
method ---
yield

Ingredients

  • 2 - garlic cloves, minced
  • 1 cup onion, chopped
  • 1 - green pepper, large and chopped
  • 1/2 cup celery ribs, chopped
  • 1/2 cup carrots, chopped
  • 10 ounces corn kernels, frozen
  • 3 cups mixed beans, blackbeans ,pinto and kidney (drained)
  • 2 teaspoons cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon oregano
  • 1 tablespoon cornstarch
  • 3/4 cup yellow cornmeal
  • 1/4 cup flour
  • 1 teaspoon baking powder
  • 1 cup water
  • 1 tablespoon oil
  • 2 cans rotel (chop large tomatoes)
  • 1 -8 ounce lowfat sour cream

How To Make mexican pot pie

  • Step 1
    Saute garlic, onion, green pepper, celery, and corn in a dollop of vinegar for 10-15 minutes.
  • Step 2
    Add more vinegar if necessary to keep from sticking.
  • Step 3
    Add the rest of the ingredients, stirring the cornstarch into the rotel tomatoes first.
  • Step 4
    Bring mixture to a boil and spoon into a 9X13 baking pan sprayed with non stick cooking spray.
  • Step 5
    For the crust topping combine the cornmeal, flour and baking powder.
  • Step 6
    Mix well.
  • Step 7
    Combine water, oil and chiles and stir into dry mixture.
  • Step 8
    Spoon onto the filling.
  • Step 9
    Bake uncovered 30 minutes at 350.
  • Step 10
    After baking, top with lowfat sour cream dollops and chopped tomato.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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