Southwestern Recipes

Southwest Skillet Pot Pie

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  • 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


  • 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. 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.

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