Recipe - Mexican Pot Pie

Filling:
2 Cloves garlic, minced
1 cup Each chopped onions and
Green peppers
One half cup Each chopped celery and
Carrots (I used a good dash
Celery
Seed instead of the celery)
1 10 ounce pkg. frozen corn
Slightly thawed
2 cup Mixed beans (pinto & kidney
Or whatever you have)
1 One half teaspoon Each cumin and chili powder
1 teaspoon Oregano
16 ounce Tomato sauce
1 tablespoon Cornstarch

CORN BREAD CRUST TOPPING
Three fourths cup + 2 tbsp yellow cornmeal
One fourth cup + 2 tbsp flour (either white
Or wheat)
1 teaspoon Baking powder
1 cup Water
1 tablespoon + 1 tsp oil
1 4oz can green chilies,
Drained

ADDITIONAL TOPPINGS
Vanilla yogurt or sour
Cream
Chopped tomatoes

Saute garlic, onion, green pepper, celery, and corn in a dollop of vinegar
for 1015 minutes. Add more vinegar if necessary to keep from sticking. Add
the rest of the ingredients, stirring the cornstarch into the tomato sauce
first. Bring mixture to a boil and spoon into a 9X13 baking pan sprayed
with Pam.

For the crust topping combine the cornmeal, flour and baking powder. Mix
well.

Combine water, oil and chilies and stir into dry mixture. Spoon onto the
filling. Bake uncovered 30 minutes at 350F.

After baking, top with lowfat vanillia yogurt dollops and chopped tomato.

Enjoy.

Kendra, k_swope@ojc.colorado.edu. Fatfree Digest [Volume 11 Issue 1], Oct.
1, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV. H Filling:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip