Southwest Skillet Pot Pie

Ingredients

Filling

• 1 pound ground beef
• 1/2 medium onion, chopped
• 2 (15 ounce) cans mixed vegetables, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (4 ounce) can diced jalapeno peppers, drained (optional)
• 3/4 cup water
• 1 (1 1/4 ounce) package taco seasoning mix
• Salsa and sour cream

Crust

• 3/4 cup all-purpose flour
• 1/2 cup yellow corn meal
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1 egg
• 2 tablespoons vegetable oil
• 1 (4 ounce) can chopped green chiles

Instructions

1. Filling: In 10-inch skillet, brown and cook ground beef; drain thoroughly. Return meat to pan. Add onion; return to heat and cook until tender. Add mixed vegetables, beans, jalapeno peppers, water and taco seasoning. Cook over medium-high heat until most of liquid is gone.
2. Crust: In medium bowl, combine flour, corn meal, sugar, baking powder and salt. Add milk, egg, oil and chiles; stir until flour is moistened. Spread evenly over top of meat mixture in skillet. Cook, covered, over low heat for 30 to 35 minutes or a wooden pick inserted into crust comes out clean.
3. Serve hot with salsa and sour cream.

Serves 4 to 6.

You can also bake this in the oven. Using an ovenproof skillet, bake at 375 degrees F for 30 to 35 minutes, or until crust is lightly browned.