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Mexican pot pie
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| Artist: |
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| Categories: |
Digestion, Mexican, North American, South American, Tarts & Pies |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | Filling: | | 2
| | Cloves garlic, minced | | 1
| cup | Each chopped onions and | | | Green peppers | | 1/2
| cup | Each chopped celery and | | | Carrots (I used a good dash | | | Celery | | | Seed instead of the celery) | | 1
| | 10 oz pkg. frozen corn | | | Slightly thawed | | 2
| cup | Mixed beans (pinto & kidney | | | Or whatever you have) | | 1 1/2
| tbsp | Each cumin and chili powder | | 1
| tbsp | Oregano | | 16
| oz | Tomato sauce | | 1
| tbsp | Cornstarch | | | CORN BREAD CRUST TOPPING | | 3/4
| cup | + 2 tbsp yellow cornmeal | | 1/4
| cup | + 2 tbsp flour (either white | | | Or wheat) | | 1
| tbsp | Baking powder | | 1
| cup | Water | | 1
| tbsp | + 1 tsp oil | | 1
| | 4oz can green chilies | | | Drained | | | ADDITIONAL TOPPINGS | | | Vanilla yogurt or sour | | | Cream | | | Chopped tomatoes |
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Procedures:
| 1 | Saute garlic, onion, green pepper, celery, and corn in a dollop of vinegar for 10-15 minutes. | | 2 | Add more vinegar if necessary to keep from sticking. | | 3 | Add the rest of the ingredients, stirring the cornstarch into the tomato sauce first. | | 4 | Bring mixture to a boil and spoon into a 9x13 baking pan sprayed with pam. | | 5 | For the crust topping combine the cornmeal, flour and baking powder. | | 6 | Mix well. | | 7 | Combine water, oil and chilies and stir into dry mixture. | | 8 | Spoon onto the filling. | | 9 | Bake uncovered 30 minutes at 350°F. | | 10 | After baking, top with low-fat vanillia yogurt dollops and chopped tomato. | | 11 | Enjoy. | | 12 | Fatfree digest [volume 11 issue 1], oct. | | 13 | 1, 1994 |
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