SOUTHWEST SKILLET POT PIE
1 lb. ground beef
1/2 medium onion, chopped
2 (15 oz.) cans mixed vegetables, drained
1 (15 oz.) can black beans, rinsed and drained
1 (4 oz.) can diced jalapeno peppers, drained (optional)
3/4 C. water
1 (1 1/4 oz.) pkg. taco seasoning mix
Salsa and sour cream
3/4 C. all-purpose flour
1/2 C. yellow corn meal
2 T. sugar
1 tsp. baking powder
1/4 tsp. salt
1/2 C. milk
2 T. vegetable oil
1 (4 oz.) can chopped green chiles
In 10-inch skillet, brown and cook ground beef; drain
thoroughly. Return meat to pan. Add onion; return to heat and
cook until tender. Add mixed vegetables, beans, jalapeno
peppers, water and taco seasoning. Cook over medium-high
heat until most of liquid is gone.
To make crust: In medium bowl, combine flour, corn meal,
sugar, baking powder and salt. Add milk, egg, oil and chiles;
stir until flour is moistened. Spread evenly over top of meat
mixture in skillet. Cook, covered, over low heat for 30 to
35 minutes or wooden pick inserted into crust comes out clean.
Serve hot with salsa and sour cream. Serves 4 to 6.
NOTE: You can also bake this in the oven. Using an
ovenproof skillet, bake at 375 degrees for 30 to 35 minutes,
or until crust is lightly browned.