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mexican pot pie

(1 rating)
Lanah avatar
Recipe by
Lanah Harris
@Lanah
Romulus, MI

I love mexican and this is a wonderful change.

(1 rating)

Ingredients For mexican pot pie

  • 2
    garlic cloves, minced
  • 1 c
    onion, chopped
  • 1
    green pepper, large and chopped
  • 1/2 c
    celery ribs, chopped
  • 1/2 c
    carrots, chopped
  • 10 oz
    corn kernels, frozen
  • 3 c
    mixed beans, blackbeans ,pinto and kidney (drained)
  • 2 tsp
    cumin
  • 1/2 tsp
    chili powder
  • 1 tsp
    oregano
  • 1 Tbsp
    cornstarch
  • 3/4 c
    yellow cornmeal
  • 1/4 c
    flour
  • 1 tsp
    baking powder
  • 1 c
    water
  • 1 Tbsp
    oil
  • 2 can
    rotel (chop large tomatoes)
  • 1 -8 oz
    lowfat sour cream

How To Make mexican pot pie

  • 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 rotel tomatoes first.
  • 4
    Bring mixture to a boil and spoon into a 9X13 baking pan sprayed with non stick cooking spray.
  • 5
    For the crust topping combine the cornmeal, flour and baking powder.
  • 6
    Mix well.
  • 7
    Combine water, oil and chiles and stir into dry mixture.
  • 8
    Spoon onto the filling.
  • 9
    Bake uncovered 30 minutes at 350.
  • 10
    After baking, top with lowfat sour cream dollops and chopped tomato.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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