Southwestern Recipes

Southwest Skillet Pot Pie

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Yield: 4 to 6 servings



  • 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 jalapeño peppers, drained (optional)
  • 3/4 cup water
  • 1 (1 1/4 ounce) package taco seasoning mix
  • Salsa and sour cream


  • 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



  1. In a 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, jalapeño peppers, water and taco seasoning. Cook over medium-high heat until most of liquid is gone.


  1. In a 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.
  2. Serve hot with salsa and sour cream.


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.

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