Fiesta Pork Pot Pie
South-of-the-border flavors lend zest to this cheese, vegetable and pork-filled pot pie.
1 tablespoon Butter
1/3 cup chopped onion
3/4 pound boneless pork loin, cut into bite-sized strips
1/2 teaspoon cornstarch
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (15-ounce) can black beans, rinsed, drained
1/2 cup frozen whole kernel corn
2 teaspoons chile powder
4 ounces (1 cup)Cheddar Cheese, shredded
Crust Ingredients:
1 (11 1/2-ounce) container refrigerated cornbread twists
- Heat oven to 375F. Melt 1 tablespoon butter in 12-inch skillet until sizzling; add onion.
- Cook over medium-high heat, stirring occasionally, until onion is softened (2 to 3 minutes).
- Add pork; cook, stirring occasionally, until no longer pink (3 to 5 minutes). Stir in cornstarch.
- Add tomatoes, beans, corn and chili powder; continue cooking, stirring occasionally, until mixture comes to a boil (3 to 5 minutes). Remove from heat.
- Stir in cheese. Spoon pork mixture into ungreased 8-inch square baking dish.
- Unroll cornbread dough; separate to form 16 strips. Pinch ends of 2 strips together. Twist strips; pinch other ends together. Repeat with remaining strips. Place 4 twisted strips across pork mixture. Place remaining twisted strips crossways over first strips; cover with aluminum foil.
- Bake 20 minutes; remove foil. Continue baking for 15 to 20 minutes or until golden brown.
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