Mexican pot pie

6 servings

Ingredients

Quantity Ingredient
Filling:
2 Cloves garlic, minced
1 cup Each chopped onions and
Green peppers
½ cup Each chopped celery and
Carrots (I used a good dash
Celery
Seed instead of the celery)
¾ cup + 2 tbsp yellow cornmeal
¼ cup + 2 tbsp flour (either white
Or wheat)
1 teaspoon Baking powder
Vanilla yogurt or sour
Cream
1 10 oz pkg. frozen corn
Slightly thawed
2 cups Mixed beans (pinto & kidney
Or whatever you have)
1½ teaspoon Each cumin and chili powder
1 teaspoon Oregano
16 ounces Tomato sauce
1 tablespoon Cornstarch
1 cup Water
1 tablespoon + 1 tsp oil
1 4oz can green chilies,
Drained
Chopped tomatoes

Directions

CORN BREAD CRUST TOPPING

ADDITIONAL TOPPINGS

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@.... Fatfree Digest [Volume 11 Issue 1], Oct. 1, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@...

using MMCONV. H Filling:

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