Southwestern Pot Pie
Time needed
15 min preparation
+
40 min cooking
Ingredients
- 2 Tbs. vegetable oil, divided
- 1 lg. onion, chopped (1 C.)
- 2 C. cubed sweet potatoes or butternut squash
- 2 C. chunky-style salsa
- 1/2 C. water
- 1/4 tsp. ground cinnamon
- 1 C. frozen whole kernel corn (from 1-lb. bag)
- 1 can garbanzo beans, drained
- 1 6.5-oz.golden corn muffin and bread mix
- 1/2 C. milk
- 1 Tbs. roasted sunflower seeds, if desired
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Directions
In 4-quart Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onion; cook about 5 minutes, stirring occasionally, until crisp-tender. Stir in sweet potatoes, salsa, water and cinnamon. Heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes or until squash is tender. Stir in corn and beans. In medium bowl, mix corn muffin mix, milk and 1 tablespoon oil. Stir in nuts if desired. Drop by large spoonfuls onto vegetable mixture. Cover; simmer about 15 minutes or until toothpick inserted into center of dumplings comes out clean.
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