Mexican Pot Pie
This delicious Mexican pot pie is made with all kinds of fresh vegetables, tomato sauce and beans, and topped with cornbread. Serve it with some yogurt and freshly chopped tomatoes, yum.
Yield
6 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 1 | tablespoon |
olive oil
|
|
| 2 | cloves |
garlic
minced |
|
| 1 | cup |
onions
chopped |
|
| 1 | cup |
green bell peppers
chopped |
|
| ½ | cup |
celery
chopped |
|
| 1 | cup |
carrots
chopped |
|
| 10 | ounces |
corn
slightly thawed |
|
| 2 | cups |
black beans
drained and raised well |
|
| 1 ½ | teaspoons |
cumin
|
|
| 1 ½ | teaspoons |
chili powder
|
|
| 1 | teaspoon |
oregano
|
|
| 1 | tablespoon |
cornstarch
|
|
| 16 | ounces |
tomato sauce
|
|
| Corn bread crust topping | |||
| ¾ | cup |
cornmeal
yellow |
|
| 2 | tablespoons |
cornmeal
yellow |
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | cup |
all-purpose flour
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
milk
or water |
|
| 1 | teaspoon |
vegetable oil
|
|
| Additional toppings | |||
| 2 | tablespoons |
green chili peppers, canned
drained and chopped |
|
|
yogurt, plain
or sour cream |
*
|
||
|
tomatoes
chopped |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Filling | |||
| 15 | ml |
olive oil
|
|
| 2 | cloves |
garlic
minced |
|
| 237 | ml |
onions
chopped |
|
| 237 | ml |
green bell peppers
chopped |
|
| 118 | ml |
celery
chopped |
|
| 237 | ml |
carrots
chopped |
|
| 289 | ml/g |
corn
slightly thawed |
|
| 473 | ml |
black beans
drained and raised well |
|
| 7.5 | ml |
cumin
|
|
| 7.5 | ml |
chili powder
|
|
| 5 | ml |
oregano
|
|
| 15 | ml |
cornstarch
|
|
| 462.4 | ml/g |
tomato sauce
|
|
| Corn bread crust topping: | |||
| 177 | ml |
cornmeal
yellow |
|
| 3E+1 | ml |
cornmeal
yellow |
|
| 5 | ml |
baking powder
|
|
| 59 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 237 | ml |
milk
or water |
|
| 5 | ml |
vegetable oil
|
|
| Additional toppings | |||
| 3E+1 | ml |
green chili peppers, canned
drained and chopped |
|
| 1 | x |
yogurt, plain
or sour cream |
*
|
| 1 | x |
tomatoes
chopped |
*
|
Directions
Heat oil in large saucepan over medium-high heat until hot.
Add garlic, onion, green pepper, celery, carrots and corn, stirring, and cook for about 8 minutes until vegetables are tender.
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 cooking spray.
While vegetables are cooking, prepare the crust topping.
Combine cornmeal, flour and baking powder in a medium bowl.
Mix well.
Combine water, oil and chilies in another bowl, and stir into dry mixture.
Spoon onto the filling.
Bake uncovered 30 minutes at 350℉ (180℃) F until corn bread topping becomes golden, brown, and filling starts to bubble.
Remove from oven and let cool for a few minutes.
Top with yogurt or sour cream and chopped tomato.
Enjoy.
