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Mexican Pot Pie | Ethnic Recipes » Mexican Recipes

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
mexican wedding cookies recipe
a dollop of vinegar for 10-15 minutes. Add more vinegar if necessary to keep
recipe for mexican food
from sticking. Add the rest of the ingredients, stirring the cornstarch into the
mexican black bean recipe
tomato sauce first. Bring mixture to a boil and spoon into a 9X13 baking
mexican crock pot recipes
pan sprayed with Pam. For the crust topping combine the cornmeal, flour and baking
mexican recipes shorma cuterh
powder. Mix well. Combine water, oil and chiles and stir into dry mixture. Spoon
mexican black bean recipe
onto the filling. Bake uncovered 30 minutes at 350F. After baking, top
recipe for mexican food
with low-fat vanilla yogurt dollops and chopped tomato.






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