Mexican Pot Pie with Cornmeal Crust

Too spicy for me as is, but I make it milder by reducing the cayenne pepper by half.

Category: Main Dish

Cuisine: not set

Ready in 45 minutes
by garcin

Ingredients

Filling:

1 medium onion chopped

2 Tbl ed wine

1/4 cup vegetable broth or water

2 cloves garlic minced

1 cup diced red bell pepper

1 cup corn kernels

2 tsp ground cumin

2 tsp chili powder

1/2 tsp cayenne pepper

1/4 tsp ground coriander

2 Tbl minced cilantro

1/2 cup diced canned mild green chilies

2 cups cooked pinto beans

1/4 cup tomato paste

1/2 cup water

Crust:

2 cups finely ground yellow cornmeal

1/2 tsp baking powder

1 cup vegetable broth or water


Directions

Filling: Preheat oven to 350 degrees. Lightly oil a 9- by 12-inch baking pan In a skillet over medium-high heat saute onion in wine and broth or water until soft but not browned. Add garlic red pepper and corn, and continue to saute, stirring for 1 minute. Add remaining filling ingredients. Bring to a boil, then lower heat to medium and simmer 10 minutes. Pour into prepared pan. Crust: In a large bowl, combine cornmeal and baking powder. Stir well to distribute the baking powder. Add broth or water, stir well and form into dough. Crumble dough over vegetable mixture and smooth with the back of a wooden spoon. Bake 20 to 30 minutes, or until crust is golden brown. Serves 8

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