Mexican pot pie Recipe

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Mexican pot pie

Artist:	_	Yield:	6
Categories:	Digestion, Mexican, North American, South American, Tarts & Pies	Rating:	0
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Ingredients:

		Filling:
2		Cloves garlic, minced
1	cup	Each chopped onions and
		Green peppers
1/2	cup	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	cup	Mixed beans (pinto & kidney
		Or whatever you have)
1 1/2	tbsp	Each cumin and chili powder
1	tbsp	Oregano
16	oz	Tomato sauce
1	tbsp	Cornstarch
		CORN BREAD CRUST TOPPING
3/4	cup	+ 2 tbsp yellow cornmeal
1/4	cup	+ 2 tbsp flour (either white
		Or wheat)
1	tbsp	Baking powder
1	cup	Water
1	tbsp	+ 1 tsp oil
1		4oz can green chilies
		Drained
		ADDITIONAL TOPPINGS
		Vanilla yogurt or sour
		Cream
		Chopped tomatoes

Procedures:

1	Saute garlic, onion, green pepper, celery, and corn in a dollop of vinegar for 10-15 minutes.
2	Add more vinegar if necessary to keep from sticking.
3	Add the rest of the ingredients, stirring the cornstarch into the tomato sauce first.
4	Bring mixture to a boil and spoon into a 9x13 baking pan sprayed with pam.
5	For the crust topping combine the cornmeal, flour and baking powder.
6	Mix well.
7	Combine water, oil and chilies and stir into dry mixture.
8	Spoon onto the filling.
9	Bake uncovered 30 minutes at 350°F.
10	After baking, top with low-fat vanillia yogurt dollops and chopped tomato.
11	Enjoy.
12	Fatfree digest [volume 11 issue 1], oct.
13	1, 1994