Southwest Skillet Pot Pie

A mixture of cooked ground beef, onion, canned mixed vegetables, black beans and jalapenos, flavored with taco seasoning mix, forms the first layer in the skillet, and a "crust" of flour, cornmeal, baking powder, egg, milk and green chilies is spooned on top. It can be cooked on top of the range or baked in the oven.

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Ingredients:

• 1 lb. ground beef  
• 1/2 medium onion, chopped  
• 2 cans (15 oz. each) Veg-All Mixed Vegetables, drained  
• 1 can (15 oz.) black beans, rinsed and drained  
• 1 can (4 oz.) diced jalapeno peppers, drained  
• 3/4 C. water  
• 1 pkg (1-1/4 oz.) taco seasoning mix
• Crust:  
• 3/4 C. all-purose flour  
• 1/2 C. yellow corn meal  
• 2 Tbsp. sugar  
• 1 tsp. baking powder  
• 1/4 tsp. salt  
• 1/2 C. milk  
• 1 egg, beaten  
• 2 Tbsp. vegetable oil  
• 1 can (4 oz.) chopped green chilies  Salsa  
• Sour cream    

Method

In 10-inch skillet, brown ground beef. Add onion; cook until tender. Drain off fat. Add Veg-All, beans, jalapeno peppers, water, and taco seasoning mix. Cook over medium-high heat until most of the liquid is gone. To make crust: In medium bowl, combine flour, corn meal, sugar, baking powder, and salt. Combine and add milk, egg, oil and chilies; stir until flour is moistened. Spoon evenly over meat mixture in skillet. Cook, covered, over low heat for 30 to 35 minutes or until toothpick inserted in crust comes out clean. Serve hot with salsa and sour cream.

Notes: *Try it in the oven. Using an oven-proof skillet, bake, uncovered, at 375 degrees for 30-35 minutes, or until crust is lightly browned.

Number of servings: 4-6

Submitted By: pdavis1407323
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