Mexican Pot Pie
- 1 lb ground beef
- 14 oz carton Campbell's Soups for Easy Cooking, Mexican Style Tomato variety
- 14 oz can corn, drained
- 14 oz can black beans, drained and rinsed
- 11.5 oz box Southern cornbread mix
- 1 1/3 cups milk
- 1/3 cups oil
- 2 eggs
- 7 oz can diced green chilies, drained
- 1 cup shredded cheddar cheese
- Brown ground beef in large pan, drain, and return to pan. Add in Mexican Tomato soup, corn, and black beans.
- Pour into the bottom of a 4 quart casserole dish.
- In a mixing bowl, beat cornbread mix, milk, oil, and eggs until smooth. Stir in chilies and cheddar cheese.
- Pour over meat filling in casserole dish. Bake at 400 degrees for 30 - 35 minutes, or until a cake tester comes out crumbly from the cornbread layer.
- Allow casserole to rest 5 minutes before serving.
You can certainly use a smaller can of diced chilies, or omit completely, if your family prefers a more mild flavor. The chilies though are definitely pretty mild as it is, though. I actually added a small dollop of sour cream to my dish. Yum!
I was surprised to discover on my grocery trip to Walmart, that there actually four different varieties of these new Campbell's Soups for Easy Cooking: Savory Portobello Mushroom, Creamy Herb & Garlic with Chicken Stock, Sweet Onion, and Mexican Style Tomato - the flavor I used in this recipe. I'm planning on trying all four in place of my usual "cream of ____ soup" called for in a lot of casserole recipes - since it contains the same amount as the canned soups. You won't believe how much flavor is packed into those cartons!
Be sure to grab this money-saving coupon before you go shopping for $0.75 off (coupon launches on 3/13 and is valid for one month)! Check out all the recipe ideas at Campbell's Soups for Easy Cooking site - which flavor are you most excited to try? What family favorite recipe will you incorporate it into? Leave your ideas in the comments!