Mexican Pot Pie
Filling: 2 Cloves garlic, minced 1 c Each chopped onions and Green peppers 1/2 c Each chopped celery and Carrots (I used a good dash Celery Seed instead of the celery) 1 10 oz pkg....
Ingredients
- 1c each chopped onions and
- 1ts oregano
- 16oztomato sauce
- 1tb cornstarch
- 1/4c + 2 tbsp flour (either white
- 1c water
- 1tb + 1 tsp oil
- 14oz can green chilies,
Directions
- 1
Filling: 2 Cloves garlic, minced 1 c Each chopped onions and Green peppers 1/2 c Each chopped celery and Carrots (I used a good dash Celery
- 2
frozen corn Slightly thawed 2 c Mixed beans (pinto & kidney Or whatever you have) 1 1/2 ts Each cumin and chili powder 1 ts Oregano 16 oz To
- 3
Add more vinegar if necessary to keep from sticking
- 4
Add the rest of the ingredients, stirring the cornstarch into the tomato sauce first
- 5
Bring mixture to a boil and spoon into a 9X13 baking pan sprayed with Pam
- 6
For the crust topping combine the cornmeal, flour and baking powder
- 7
Combine water, oil and chilies and stir into dry mixture
- 8
Spoon onto the filling