Thursday, April 29, 2010

Mexican Pot Pie

No picture for this one, but it's worth your time! I made a few changes to this simple recipe and here is what we enjoyed for dinner:

Cornbread topping:
3/4 cup cornmeal
1 1/4 cups flour
1 cup milk
1/4 cup sugar
1 egg
1 tsp baking powder

The filling:
1 clove garlic, minced
1/2 cup chopped onion
1 pound ground meat of your choice - or opt out to make it vegetarian
1 can drained and rinsed black beans
1 can fire roasted tomatoes
1 1/2 cups corn (canned or frozen)
1 Tbsp chili powder
1 tsp cumin
1/2 tsp paprika
1/2 - 1 cup shredded cheese

To make this using the crock pot, follow the instructions found here. Or, you can bake it like I did (because, believe it or not, it was more convenient on this particular day to bake it than slow cook it):

In a medium bowl, mix together the cornbread topping ingredients. Set aside.

Saute the onion and garlic in a little olive oil. Add the meat and cook until browned.

In a large bowl, mix the meat with the remaining ingredients for the "filling" (including the cheese). After it's thoroughly mixed, dump the mixture into a lightly greased 3 qt. casserole dish. Gently pour the cornbread topping on top, using a spatula to make sure it evenly covers all of the filling.

Bake at 350 for 20-25 minutes or until the cornbread topping is starting to brown around the edges and set in the middle. You might want to put a baking sheet underneath the baking dish to catch any overflow that could happen as the filling cooks.

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