Mexican Pot Pie
This Mexican Pot Pie uses beef, corn, black beans and a zesty tomato sauce with a spicy cheddar cornbread topping.
Servings 8 servings
- 1 lb ground beef
- 14 oz can tomato soup
- 14 oz can of corn drained
- 14 oz can of black beans drained and rinsed
- 11.5 oz box cornbread mix
- 1 1/3 cup milk
- 1/3 cup oil
- 2 eggs
- 7 oz diced green chiles drained
- 1 cup shredded cheddar cheese
Brown ground beef in large pan, drain, and return to pan. Add in 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.
Calories: 644kcal | Carbohydrates: 61g | Protein: 25g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 100mg | Sodium: 682mg | Potassium: 891mg | Fiber: 8g | Sugar: 17g | Vitamin A: 670IU | Vitamin C: 11.5mg | Calcium: 216mg | Iron: 4.2mg