Friday, November 2, 2012

Upside-Down Mexican Pot Pie

You know how a pot pie is just this delectable thing with veggies and tender meat in a creamy, rich sauce topped with a flaky pastry crust?

Well, what if pot pie went Mexican?

What if you had some cheese joining the party...tomatoes and veggies hanging out with some tender ground beef spiced with seasonings and peppers topped off with moist cornbread? That would be all right, wouldn't it?

Oh wait.

Turn that upside down.

Yep, the whole thing.

Now you've got it. If you're gonna turn the whole pot pie idea upside down, you might as well go ahead and turn the whole pot pie upside down.


At least that's how I explain to myself why this pie is upside down. Besides the fact that it's fun. To say. And to eat.

Upside-Down Mexican Pot Pie
adapted from the Gooseberry Pot Pie Cookbook
serves 6

1 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
1 green pepper, chopped
1 zucchini, chopped
1 can diced tomatoes
1 can corn, drained
1 tsp chili powder
1 tsp salt
1/2 tsp cumin
1 (8.5 oz.) pkg. cornbread mix (will need egg and milk)
1 cup shredded Mexican blend cheese

Preheat oven to 350. Lightly grease a 2 qt. casserole dish.
In a skillet over medium heat, brown beef with onion, garlic, green pepper, and zucchini. Drain. Add tomatoes with juice, corn and seasonings (adjust to taste). Simmer about 5 min.
Meanwhile, prepare cornbread mix according to package directions.
Pour batter into prepared dish. Spoon beef/vegetable mixture over batter. 
Cover with foil and bake 25 min. Uncover and sprinkle with cheese. Return to oven and bake 5-10 min. more or until cheese is melted and bubbly and pie is heated through.

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