Mexican Pot Pie Recipe

Mexican Recipes To-Go

Mexican Pie Recipes

Ingredients:

1 filling:
2 cloves garlic, minced
1 cup each chopped onions and
1 green peppers
1/2 cup each chopped celery and
1 carrots (i used a good dash
1 celery
1 seed instead of the celery)
1 10 oz pkg. frozen corn
1 slightly thawed
2 cup mixed beans (pinto & kidney
1 or whatever you have)
1 1/2 tsp each cumin and chili powder
1 tsp 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
1 or wheat)
1 tsp baking powder
1 cup water
1 tbsp + 1 tsp oil
1 4oz can green chilies,
1 drained

ADDITIONAL TOPPINGS

1 vanilla yogurt or sour
1 cream
1 chopped tomatoes

Instructions:

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. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV. H Filling:

Servings: 6

:: TOP ::

Home |>

Contact|>