Southwestern Pot Pie

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MC-Formatted and Posted by: Donni

 

 

 

* Exported from MasterCook *

 

Southwestern Pot Pie

 

Recipe By :Betty Crocker® Easy Vegetarian Classics Go Meatless * March

2000

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon vegetable oil

1 large onion -- chopped

2 cups cubed sweet potatoes or butternut squash

1 16-ounce jar salsa

1/2 cup water

1/4 teaspoon ground cinnamon

1 cup whole kernel corn

1 15 to 16-ounce can garbanzo beans -- drained

1 6.5-ounce pouch Betty Crocker® Golden Corn Muffin and

Bread Mix

1/2 cup milk

1 tablespoon vegetable oil

1 tablespoon roasted sunflower nuts -- if desired

 

1. Heat 1 tablespoon oil in 4-quart Dutch oven over medium-high heat. Cook

onion in oil about 5 minutes, stirring occasionally, until crisp-tender. Stir

in sweet potatoes (or squash), salsa, water, and cinnamon. Heat to boiling;

reduce heat. Cover and simmer 20 to 25 minutes or until potatoes (or squash)

are tender. Stir in corn and beans.

2. Mix corn muffin mix, milk, and 1 tablespoon oil. Stir in nuts. Drop by

large spoonfuls onto vegetable mixture. Cover and simmer about 15 minutes or

until toothpick inserted into center of dumpling comes out clean.

 

HINT: Two medium sweet potatoes or half of a small butternut squash will give

you 2 cups cubed.

 

 

 

 

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