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 Progresso® black beans, drained, rinsed; 2 mediums carrots, cut into 1/4-inch slices; 710 milliliters Progresso® chicken broth (from 32-oz carton); 340 grams bag Green Giant® Valley Fresh Steamers® Niblets® frozen corn, thawed; 118 milliliters all-purpose flour; 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 Paso® taco seasoning mix (from 1-oz package); 946 milliliters crushed tortilla chips; 59 milliliters whipping cream

Nacho Pot Pie requires approximately 50 minutes from start to finish. This recipe serves 8. One portion of this dish contains around 23g of protein, 38g of fat, and a total of 669 calories. Head to the store and pick up whipping cream, salt, valley corn, and a few other things to make it today.

Instructions

Heat oven to 375°F. 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