Zutaten für Mexican Pot Pie
- Lean Ground Turkey
- 1 cup frozen corn
- Black Beans
- Diced Green Chilies
- 1 cup salsa
- Black Olives
- Monterey Jack Cheese
- Cheddar Cheese
- Jiffy Corn Muffin Mix
- 1 large egg
- 1/2 cup milk
- Reduced Fat Sour Cream
- 1 teaspoon ground cumin
- Garlic Powder
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Zubereitung von Mexican Pot Pie
- Brown 1 lb ground turkey in a large skillet over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
- Spray a 2 1/2-3 quart casserole dish with cooking spray. Combine the browned turkey with 1 cup frozen corn, 1 (15-ounce) can of black beans (drained and rinsed), 1 (4-ounce) can of diced green chilis (undrained), 1 cup salsa, and 1/2 cup sliced olives.
- Stir in 1 cup shredded cheddar cheese and pour the mixture into the prepared casserole dish.
- In a separate bowl, whisk together 1 box (10.75 ounces) Jiffy cornbread mix, 1 large egg, 1/2 cup milk, 1/4 cup sour cream, 1 teaspoon ground cumin, and 1 clove garlic (minced).
- Evenly spread the Jiffy mixture over the turkey and vegetable mixture in the casserole dish.
- Bake at 400°F (200°C) for 25-30 minutes, or until the topping is golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
54g
Fat
61g
Carbs
19g
