Mexican Pot Pie

Filling: 2 Cloves garlic, minced

1 c Each chopped onions and

Green peppers 1/2 c Each chopped celery and

Carrots (I used a good dash Celery Seed instead of the celery) 1 10 oz pkg. frozen corn

Slightly thawed 2 c Mixed beans (pinto & kidney

Or whatever you have) 1 1/2 ts Each cumin and chili powder

1 ts Oregano

16 oz Tomato sauce

1 tb Cornstarch

--CORN BREAD CRUST TOPPING
-- 3/4 c + 2 tbsp yellow cornmeal

1/4 c + 2 tbsp flour (either white

Or wheat) 1 ts Baking powder

1 c Water

1 tb + 1 tsp oil

1 4oz can green chilies,

Drained

ADDITIONAL TOPPINGS

Vanilla yogurt or sour Cream Chopped tomatoes Saute garlic, onion, green pepper, celery, and corn in a dollop of vinegar for 10-15 minutes. Add more vinegar if necessary to keep from sticking. Add the rest of the ingredients, stirring the cornstarch into the tomato sauce first. Bring mixture to a boil and spoon into a 9X13 baking pan sprayed with Pam. For the crust topping combine the cornmeal, flour and baking powder. Mix well. Combine water, oil and chilies and stir into dry mixture. Spoon onto the filling. Bake uncovered 30 minutes at 350F. After baking, top with low-fat vanillia yogurt dollops and chopped tomato. Enjoy. Kendra, k_swope@ojc.colorado.edu. Fatfree Digest [Volume 11 Issue 1], Oct. 1, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using

MMCONV. H Filling: