• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Mexican Pot Pie

  • Recipe Submitted by on

Category: Low Fat

 Ingredients List

  • Filling:
  • 2 Cloves garlic, minced
  • 1 c Each chopped onions and
  • Green peppers
  • 1/2 c 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 c Mixed beans (pinto & kidney
  • Or whatever you have)
  • 1 1/2 ts Each cumin and chili powder
  • 1 ts Oregano
  • 16 oz Tomato sauce
  • 1 tb Cornstarch

 Directions

CORN BREAD CRUST TOPPING
3/4 c + 2 tbsp yellow cornmeal
1/4 c + 2 tbsp flour (either white
Or wheat)
1 ts Baking powder
1 c Water
1 tb + 1 tsp oil
1 4oz can green chilies,
Drained

ADDITIONAL TOPPINGS
Vanilla yogurt or sour
Cream
Chopped tomatoes

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.

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