Mexican Pot Pie
By: Anonymous
Published: Thursday, December 10, 2009 - 12:06am

Ingredients




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 cups Mixed beans (pinto & kidney Or whatever you have)
1 1/2 teaspoons Each cumin and chili powder
1 teaspoon Oregano
16 ounces Tomato sauce
1 tablespoon Cornstarch
3/4 cup + 2 tbsp yellow cornmeal
1/4 cup + 2 tbsp flour (either white Or wheat)
1 teaspoon Baking powder
1 cup Water
1 tablespoon + 1 tsp oil
1 4oz can green chilies,
Drained
Vanilla yogurt or sour
Cream
Chopped tomatoes

Preparation

1 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. 2 For the crust topping combine the cornmeal, flour and baking powder. Mix well. 3 Combine water, oil and chilies and stir into dry mixture. Spoon onto the filling. Bake uncovered 30 minutes at 350F. 4 After baking, top with low-fat vanillia yogurt dollops and chopped tomato.