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Monday, November 4, 2013

Mexican Pot Pie

pot pie
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I’m having fun going back and remaking and re-photographing some of the meals we haven’t had since the early days of The Sweets Life. This Mexican pot pie is one of them! I remember liking it the first time we had it, and I was looking for a good way to use some ground turkey.

Mexican pot pie
This is a great weeknight meal. I actually made it a day ahead of time, topped it with the cornbread batter, and stuck it (covered) in the fridge overnight. A quick bake in the oven after work the next day and dinner was served! I threw together a tomato, zucchini, avocado salad to eat alongside and this was one of my favorite dinners lately!

Meals like this are great for their versatility. Use a spicy or a mild salsa, omit the turkey and add extra beans. Throw some handfuls of cheese in there, or add a couple of jalapenos. I’m tempted to try freezing this (unbaked) and letting it thaw before baking it…this would be a great make-ahead for baby McLaury meal!

One Year Ago: Peanut, Cabbage, and Carrot Slaw
Two Years Ago: Pumpkin Oatmeal Scotchies and Butternut Squash, Ricotta, and Sage Crostini
Three Years Ago: Crockpot Chicken and Basil Dumplings and Pumpkin Sour Cream Coffee Cake
Four Years Ago: Spinach Salad with Poppyseed Dressing and Spinach Artichoke Frittata 

Mexican Pot Pie
updated recipe (original here)

-1 large onion, diced
-1 bell pepper, diced
-1 lb ground turkey
-1/2 cup salsa
-1-2 tbsp hot sauce
-1 (15 oz) can black beans, drained and rinsed
-1 (15 oz) 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 milk
-2 tbsp butter, melted
-1 large egg, lightly beaten

1. Preheat oven to 400F. Heat a large nonstick skillet over medium-high heat. Add onion, pepper, and turkey and cook, breaking up meat with a wooden spoon, for 5-10 minutes, until turkey is broken up and browned.
2. Stir in salsa, beans, hot sauce, and tomatoes. Cook for 5 minutes, stirring occasionally. Stir in 1/2 cup cilantro.
3. Spoon mixture into a 3 qt casserole dish.
4. In a separate bowl, combine the flour, cornmeal, sugar, salt, and baking powder. Add remaining cilantro, milk, and egg, stirring until blended. Spoon over the turkey mixture, spreading evenly to cover.
5. Bake for 35 minutes, or until cornbread is golden and cooked through.
*Note, this recipe can also be prepared a day ahead of time. Cover and refrigerate overnight. While oven is preheating the next day, allow casserole to sit at room temperature and then proceed with baking. You may need to add a few extra minutes of baking time.