Recipe for cooking southwest skillet pot pie
Recipes from the Southwest US :: Southwestern Desserts
1 lb. ground beef
1/2 med. onion, chopped
2 (15 ounce) cans mixed vegetables, drained
1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can diced jalapeno peppers, drained (optional)
3/4 c. water
1 (1 1/4 ounce) pkg. taco seasoning mix
Salsa and sour cream
Crust
3/4 c. flour
1/2 c. yellow corn meal
2 Tbsp. sugar
1 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1 egg
2 Tbsp. canola (or other vegetable) oil
1 (4 ounce) can chopped green chiles
In 10-in. skillet, brown and cook ground beef; drain thoroughly. Return meat to pan. Add onion; return to heat and cook until tender. Add mixed vegetables, beans, jalapeno peppers, water and taco seasoning. Cook over med.-high heat until most of liquid is gone.
To make crust: In med. bowl, combine flour, corn meal, sugar, baking powder and salt. Add milk, egg, oil and chiles; stir until flour is moistened. Spread in an even way over top of meat mixture in skillet. Cook, covered, over low heat for 30 to 35 mins. or a wooden pick inserted into crust comes out clean. Serve hot with salsa and sour cream.
Serves 4 to 6.
NOTE: You can also bake this in the oven. Using an ovenproof skillet, bake at 375 degrees fahrenheit for 30 to 35 mins., or until crust is lightly browned.
