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Mexican Pot Pie
This Mexican Pot Pie uses beef, corn, black beans and a zesty tomato sauce with a spicy cheddar cornbread topping.
Course Dinner
Cuisine American
Keyword cornbread casserole, mexican pot pie, pot pie recipe
Prep Time 15 minutes minutes
Cook Time 35 minutes minutes
Total Time 50 minutes minutes
Servings 8 servings
Calories 644kcal
- 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