Mexican Pot Pie
Serving Size : 6
Ingredients for prepare Mexican Pot Pie
:
| Amount | Measure | Ingredient - Preparation Method |
FILLING
mexican pot pie |
| 2 | cloves | garlic - minced |
| 1 | cup | onions, chopped |
| 1 | cup | green peppers, chopped |
| 1/2 | cup | celery, chopped |
| 1/2 | cup | carrots, chopped |
| 1 | 10 oz pkg. | frozen corn - slightly thawed |
| 2 | cups | mixed beans (pinto, kidney, etc) |
| 1 1/2 | teaspoons | cumin |
| 1 1/2 | teaspoons | chile powder |
| 1 | teaspoon | oregano |
| 16 | ounces | tomato sauce |
| 1 | tablespoon | cornstarch |
Corn Bread Crust Topping
mexican pot pie |
| 3/4 | cup | + 2 tbsp. yellow cornmeal |
| 1/4 | cup | + 2 tbsp. flour |
| 1 | teaspoon | baking powder |
| 1 | cup | water |
| 1 | tablespoon | + 1 tsp oil |
| 1 | 4 oz can | green chiles - drained |
recipe Mexican Pot Pie
Sautй garlic, onion, green pepper, celery, and corn in
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a dollop of vinegar for 10-15 minutes. Add more vinegar if necessary to keep
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from sticking. Add the rest of the ingredients, stirring the cornstarch into the
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tomato sauce first. Bring mixture to a boil and spoon into a 9X13 baking
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pan sprayed with Pam. For the crust topping combine the cornmeal, flour and baking
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powder. Mix well. Combine water, oil and chiles and stir into dry mixture. Spoon
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onto the filling. Bake uncovered 30 minutes at 350F. After baking, top
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with low-fat vanilla yogurt dollops and chopped tomato.
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