Fiesta Pot Pie

To Know:

What’s not to love about a good mash-up recipe? Taking the best of two very good things, such as pot pie and tacos, and making something new and improved, like Fiesta Pot Pie! This is especially true if the mash-up can be done in one pan for ease of cooking and clean up. For this recipe, I used a braiser pan, which like a shallow Dutch oven, but any pan would work that can be used on both your cooktop and in your oven, such as a cast-iron skillet. If you don’t have a pan that does this, not to worry. Before baking, simply transfer the mixture to a baking dish  or a deep-dish pie pan and follow the recipe for topping and baking.

I would also encourage you to play with this concept to suit what you have or what you like. Try using ground beef or chorizo instead of ground turkey. Perhaps make it vegetarian by using a ground-meat substitute or by adding an extra can of beans and some diced bell pepper. Top with anything you would top your tacos with, like lettuce, salsa, sour cream and/or more cheese (!). I was feeling lazy this particular night so I just sprinkled some chopped cilantro and called it good. And as they say, call it however you want as long as you don’t call it late for dinner.

To Get:

1  tablespoon vegetable oil

1 small red onion, chopped

1  pound ground turkey

2  garlic cloves, minced (about 1 tablespoon)

1  teaspoon ground cumin

1  teaspoon ground chili powder

1  teaspoon garlic powder

1/2  teaspoon kosher salt

1  teaspoon ground black pepper

1  14.5-ounce can low-sodium corn

1  14.5-ounce can low-sodium pinto beans

1  14-ounce can of tomatoes with green chilis (such as Rotel)

8  ounces light sour cream

1/4  cup cilantro, chopped

1  8.5-ounce box corn bread mix (plus one egg and 1/4 cup milk)

1  4-ounce can of diced green chiles, drained (they will still be soupy though)

1/2  cup shredded sharp cheddar cheese (2% cheese works well here)

Optional:  Shredded lettuce, diced tomatoes, shredded cheese, black olives and/or extra sour cream for garnishing

To Do:

  1. Preheat your oven based on the corn bread instructions, likely to 400 degrees
  2. Warm the oil in a fry pan over medium heat and add the chopped onion with a pinch of salt.  Sauté around 5 minutes until the onions begin to soften.
  3. Raise the heat to medium-high and add the turkey, salt, black pepper and spices to the pan, cooking until the turkey is no longer pink.
  4. Add the garlic and cook a minute. Then add in the drained and rinsed beans and corn, along with the entire can of tomatoes.
  5. Once warmed through, turn off the heat and stir in the light sour cream and chopped cilantro.
  6. Let the meat mixture stand while you prepare the corn bread mix. You will use slightly less milk than the box calls for to account for the extra moisture in the canned chiles. Add the drained chiles and shredded cheese to the mix.
  7. If necessary, transfer the meat mixture into your oven-safe pan that has been lightly coated with cooking spray. You will skip this step if your pan is oven safe. Top the meat mixture with a thin layer of the corn bread batter. It is ok if it doesn’t go all the way to the sides. You will only be able to fuss with it so much before the two begin to combine, which you want to avoid.
  8. Bake for 25-30 until the corn bread topping is golden and firm.
  9. Let cool for a few minutes, then serves, garnish with your optional taco toppings and nosh!

Serves 6

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