Nacho Pot Pie

Name: Nacho Pot Pie
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters butter or margarine; 425 grams can black beans, drained, rinsed; 2 mediums carrots, cut into 1/4-inch slices; 710 milliliters chicken broth (from 32-oz carton); 118 milliliters all-purpose flour; 340 grams bag frozen corn, thawed; 3 cloves garlic, finely chopped; 1 teaspoons freshly ground pepper; 473 milliliters shredded deli rotisserie chicken (from 2-lb chicken); 1 teaspoons salt; 118 milliliters shallots, finely chopped; 113 grams cup shredded Mexican cheese blend; 2 Tbsps Old El taco seasoning mix (from 1-oz package); 946 milliliters crushed tortilla chips; 59 milliliters whipping cream

Nacho Pot Pie might be just the main course you are searching for. This recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 670 calories, 23g of protein, and 37g of fat. This recipe serves 8. If you have flour, shallots, carrots, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Heat oven to 375F. In 4-quart saucepan, heat broth over medium-high heat.

Ingredients you will need

Broth

Equipment you will use

Sauce Pan

Oven

Remove from heat; cover to keep warm.

In Dutch oven, melt butter with 2 tablespoons of the warm broth over medium-high heat.

Ingredients you will need

Butter

Broth

Equipment you will use

Dutch Oven

Add carrots, shallots, garlic, taco seasoning, pepper and salt. Cook 5 minutes, stirring occasionally, until carrots are tender. Gradually add flour, stirring with whisk. Cook 1 to 2 minutes, stirring constantly. Stir in whipping cream and remaining warm broth.

Ingredients you will need

Taco Seasoning Mix