Tex-Mex Pot Pie

I wanted to make a pot-pie, but my husband doesn’t like many of the traditional veggies found in a pot-pie recipe. Carrots? No. Peas? No. Mushrooms? No. So this is my compromise. Everybody wins!

Servings: 8
Time: Prep: 10 minutes Cooking: 35 minutes
Hardware: Measuring cups and spoons, a cutting board and knives, a can opener, a large pan that can be used on top of the stove and in the oven (I use a cast iron frying pan), a wooden spoon, a mixing bowl and spoon, a small bowl and fork

Ingredients:
Filling:

• ½ cup diced onion
• ¼ cup diced bell pepper
• ¼ cup diced celery
• 2 cloves garlic
• 1 pounds ground beef
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried cilantro
• ½ teaspoon red pepper flakes
• 1 cup of your favorite chunky salsa (I like Desert Pepper Trading Company)
• 1-10 oz jar of Ro-Tel Diced tomatoes and green chilies-drained
• 1-15 oz can of whole kernel corn-drained
• S&P to taste

 Crust:

• 1 ¼ cups all purpose flour
• ¾ cups yellow corn meal
• ¼ cup sugar
• 2 teaspoons baking powder
• 1 large egg
• 1 cup whole milk
• ¼ cup vegetable oil

1. Preheat the oven to 400°.
2. Open and drain the tomatoes and corn. Set aside.
3. Wash and dice the onion, green pepper, and celery. Peel and crush the garlic.
4. Heat the pan on medium high. Add the veggies, spices, and ground beef. Cook and crumble the ground beef the meat is brown and cooked through (7-10 minutes). Drain the fat from the beef.
5. Return the meat mixture to the medium high pan. Stir in the salsa, tomatoes, and corn. Allow the mixture to come to a boil then reduce the heat. Let the beef mixture simmer while you prepare the crust. Stir occasionally. S&P to taste.
6. Combine the flour, cornmeal, sugar, baking powder, and salt in the mixing bowl.
7. Beat the egg in a separate bowl.
8. Stir the egg, milk, and oil into the flour. Stir until the dry ingredients are just moistened.
9. Spread the cornbread crust over the beef mixture. Place the pan in the oven and bake for 20-25 minutes or until the cornbread is golden brown.

  Serve warm.

Everybody Wins!