The best delicious Mexican Pot Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mexican Pot Pie recipe today!
Hello my friends, this Mexican Pot Pie recipe will not disappoint, I promise! Made with simple ingredients, our Mexican Pot Pie is amazingly delicious, and addictive, everyone will be asking for more Mexican Pot Pie.
What Makes This Mexican Pot Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mexican Pot Pie.
Ready to make this Mexican Pot Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
Filling: 1 10 oz pkg. frozen corn
2 Cloves garlic, minced Slightly thawed
1 c Each chopped onions and 2 c Mixed beans (pinto & kidney
Green peppers Or whatever you have)
1/2 c Each chopped celery and 1 1/2 t Each cumin and chili powder
Carrots (I used a good dash 1 t Oregano
Celery 16 oz Tomato sauce
Seed instead of the celery) 1 T Cornstarch
———————–CORN BREAD CRUST TOPPING———————–
3/4 c + 2 tbsp yellow cornmeal 1 c Water
1/4 c + 2 tbsp flour (either white 1 T + 1 tsp oil
Or wheat) 1 4oz can green chilies,
1 t Baking powder Drained
-ADDITIONAL TOPPINGS-
Vanilla yogurt or sour Chopped tomatoes
Cream
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.
Kendra, k_swope@ojc.colorado.edu. Fatfree Digest [Volume 11 Issue 1],
Oct. 1, 1994.
Yields
6 servings
Leave a Reply