This delicious Mexican pot pie is made with all kinds of fresh vegetables, tomato sauce and beans, and topped with cornbread. Serve it with some yogurt and freshly chopped tomatoes, yum.
YIELD
6 servingsPREP
15 minCOOK
30 minREADY
45 minIngredients
Directions
Heat oil in large saucepan over medium-high heat until hot.
Add garlic, onion, green pepper, celery, carrots and corn, stirring, and cook for about 8 minutes until vegetables are tender.
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 cooking spray.
While vegetables are cooking, prepare the crust topping.
Combine cornmeal, flour and baking powder in a medium bowl.
Mix well.
Combine water, oil and chilies in another bowl, and stir into dry mixture.
Spoon onto the filling.
Bake uncovered 30 minutes at 350℉ (180℃) F until corn bread topping becomes golden, brown, and filling starts to bubble.
Remove from oven and let cool for a few minutes.
Top with yogurt or sour cream and chopped tomato.
Enjoy.
Comments
Imust have missed something somewhere. Where does the vinegar come from? I have never heard of sauting in it before.
Hi, thanks for your comment. I just edited the recipe, it's clear to understand now. Happy baking :-)
It was delicious!! I will be adding the recipe to my favorites. This dish would also be great to bring to a potluck, especially for those who are vegans. (I added some hearts of palms to the vegetable mixture). Yum!