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Tuesday, January 26, 2010

Mexican Pot Pie

Note--This recipe has been updated with new photos here!

As you've heard me mention in the last couple of weeks, my sister has been living with us for the time being while she begins her career as a nurse in St. Louis and finds a place to live. One of the upsides of nursing is their abnormal schedules, which allow for days off during the week. This is of particular advantage to me, because it means having a live-in cook on some days :) Dinner always tastes better when someone else prepares it!

Don't get me wrong, I'm really loving Julia living here, and not just for her cooking capabilities. We haven't lived together in years, since we both lived at home, and it's been so fun to have her around. I'm enjoying our "family runs" (me more than her or Ryan I'm sure), our weekly tradition of laughing at the ridiculousness of the Bachelor, and all the benefits of having a live-in best friend (besides Ryan of course).

To get back on topic...it was Julia who made this meal for us last week. I've made it before and remembered really liking it, and my memories were confirmed! This combines Mexican flavors with a cornbread topping that makes for a fantastic one-dish meal. I adopted this recipe from Julie's Foodie, making a few ingredient swaps. Our version is listed below.

Mexican Pot Pie

-1 3/4 cups chopped onion
-3/4 cup chopped green bell pepper
-1 lb. ground turkey
-1/2 cup bottled salsa
-1 tbsp hot sauce
-1 can black beans
-1 can diced tomatoes with green chilies
-3/4 cup chopped fresh cilantro, divided
-1 cup all-purpose flour
-3/4 cup yellow cornmeal
-2 tbsp sugar
-2 tsp baking powder
-1/2 tsp salt
-2/3 cup skim milk
-1 1/2 tbsp butter, melted
-1 large egg, lightly beaten

1. Preheat oven to 400F.
2. Heat a large nonstick skillet over medium-high heat. Add onion, bell pepper, and turkey. Cook 5 minutes or until meat is browned, stirring to crumble.
3. Stir in salsa, hot sauce, beans, and tomatoes. Cook for 5 minutes, stirring occasionally. Stir in 1/2 cup cilantro.
4. Spoon mixture into a 3-qt casserole dish.
5. In a separate bowl, combine flour, cornmeal, sugar, and baking powder. Add remaining cilantro, milk, butter, and egg. Stir until blended. Spoon over the turkey mixture, spreading evenly.
6. Bake for 35 minutes or until cornbread is golden.

This post is linked to Eat at Home.