Mexican Pot Pie

Recipe Ingredients

		Filling
2		Garlic - minced
1 cup	62g / 2.2oz	Onions, chopped
1 cup	146g / 5.1oz	Green peppers, chopped
1/2 cup	55g / 1.9oz	Celery, chopped
1/2 cup	55g / 1.9oz	Carrots, chopped
1		Frozen corn - slightly thawed
2 cups	320g / 11oz	Mixed beans (pinto, kidney, etc)
1 1/2 teaspoons	7.5ml	Cumin
1 1/2 teaspoons	7.5ml	Chile powder
1 teaspoon	5ml	Oregano
16 oz	454g	Tomato sauce
1 tablespoon	15ml	Cornstarch
		Corn Bread Crust Topping
3/4 cup	46g / 1.6oz	+ 2 tbsp. Yellow cornmeal
1/4 cup	15g / 0.5oz	+ 2 tbsp. Flour
1 teaspoon	5ml	Baking powder
1 cup	237ml	Water
1 tablespoon	15ml	+ 1 tsp oil
1		Green chiles - drained
		Additional Toppings
		Vanilla yogurt or sour
		Cream
		Chopped tomatoes

Recipe 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 chiles and stir into dry mixture. Spoon onto the filling. Bake uncovered 30 minutes at 350F.

After baking, top with low-fat vanilla yogurt dollops and chopped tomato.

Source:
The Pork Page

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