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Mexican Pot Pie

Yields:6 servings
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Recipe Cooking TimePreparation15 minutes
Cooking30 minutes
Ready In45 minutes
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Ingredients

Filling
2 cloves garlic minced
1 cup onions chopped
1 cup green bell peppers chopped
1/2 cup celery chopped
1 cup carrots chopped
10 ounces corn slightly thawed
2 cups beans mixed
1 1/2 teaspoons cumin
1 1/2 teaspoons chili powder
1 teaspoon oregano
16 ounces tomato sauce
1 tablespoon cornstarch
Corn bread crust topping
3/4 cup cornmeal yellow
2 tablespoons cornmeal yellow
1/4 cup flour, all-purpose
2 tablespoons flour, all-purpose
1 teaspoon baking powder
1 cup water
1 tablespoon vegetable oil
1 teaspoon vegetable oil
4 ounces green chili peppers, canned drained
Additional toppings
1 x vanilla yogurt
1 x sour cream
1 x tomatoes chopped

Directions

Saute garlic, onion, green pepper, celery, and corn in a dollop of vinegar for 10-15 minutes.

Add more vinegar if necessary to keep from sticking.

Add the rest of the ingredients, stirring the cornstarch into the tomato sauce first.

Bring mixture to a boil and spoon into a 9X13 baking pan sprayed with Pam.

For the crust topping combine the cornmeal, flour and baking powder.

Mix well.

Combine water, oil and chilies and stir into dry mixture.

Spoon onto the filling.

Bake uncovered 30 minutes at 350F.

After baking, top with low-fat vanillia yogurt dollops and chopped tomato.

Enjoy.

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Review
Hpixie

Member Review

*****

All-Day-Long Potatoe Soup

REALY GOOD AND SO MANY VARIATIONS YOU CAN DO. BE CAREFULL NOT TO LEAVE IT ON TO LONG THOUGH IT BECOMES MUSH.. oops

Reviewed by Hpixie