Southwestern Pot Pie

Name: Southwestern Pot Pie
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters cubed peeled sweet potatoes or butternut squash; 425 grams can Progresso® chick peas (garbanzo beans), drained; 237 milliliters Green Giant® Valley Fresh Niblets® frozen corn; 184 grams pouch Betty Crocker® cornbread & muffin mix; 0 teaspoons ground cinnamon; 118 milliliters milk; 237 milliliters large onion, chopped; 1 Tbsp roasted sunflower nuts, if desired; 454 grams jar Old El Paso® Thick n Chunky salsa (2 cups); 1 Tbsp vegetable oil; 118 milliliters water

Southwestern Pot Pie might be just the main course you are searching for. This recipe serves 4. This recipe covers 26% of your daily requirements of vitamins and minerals. One serving contains 465 calories, 14g of protein, and 14g of fat. A mixture of milk, ground cinnamon, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the ground cinnamon you could follow this main course with the Cinnamon Twists as a dessert. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

In 4-quart Dutch oven, heat 1 tablespoon oil over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add onion; cook about 5 minutes, stirring occasionally, until crisp-tender.

Ingredients you will need

Onion

Stir in sweet potatoes, salsa, water and cinnamon.

Ingredients you will need

Sweet Potato

Cinnamon

Salsa

Water

Heat to boiling; reduce heat. Cover; simmer 20 to 25 minutes or until squash is tender. Stir in corn and beans.

Ingredients you will need

Squash

Beans

Corn

In medium bowl, mix cornbread mix, milk and 1 tablespoon oil. Stir in nuts. Drop dough by large spoonfuls onto vegetable mixture. Cover; simmer about 15 minutes or until toothpick inserted in center of dumplings comes out clean.

Ingredients you will need

Cornbread Mix