Mexican Pot Pie Recipe

Name: Mexican Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 cloves garlic minced; 1 cup onions chopped; 1 cup green bell peppers chopped; 1/2 cup celery chopped; 1 cup carrots chopped; 10 ounces corn slightly thawed; 2 cups black beans drained and raised well; 1 1/2 teaspoons cumin; 1 1/2 teaspoons chili powder; 1 teaspoon oregano; 1 tablespoon cornstarch; 16 ounces tomato sauce; 3/4 cup cornmeal yellow; 2 tablespoons cornmeal yellow; 1 teaspoon baking powder; 1/4 cup flour, all-purpose; 2 tablespoons flour, all-purpose; 1 cup milk or water; 1 teaspoon vegetable oil; 2 tablespoons green chili peppers, canned drained and chopped; 1 x yogurt, plain or sour cream; 1 x tomatoes chopped

Servings: persons

1 tablespoon olive oil
2 cloves garlic minced
1 cup onions chopped
1 cup green bell peppers chopped
1/2 cup celery chopped
1 cup carrots chopped
10 ounces corn slightly thawed
2 cups black beans drained and raised well
1 1/2 teaspoons cumin
1 1/2 teaspoons chili powder
1 teaspoon oregano
1 tablespoon cornstarch
16 ounces tomato sauce
3/4 cup cornmeal yellow
2 tablespoons cornmeal yellow
1 teaspoon baking powder
1/4 cup flour, all-purpose
2 tablespoons flour, all-purpose
1 cup milk or water
1 teaspoon vegetable oil
2 tablespoons green chili peppers, canned drained and chopped
1 x yogurt, plain or sour cream
1 x tomatoes chopped

1
Heat oil in large saucepan over medium-high heat until hot.
2
Add garlic, onion, green pepper, celery, carrots and corn, stirring, and cook for about 8 minutes until vegetables are tender.
3
Add the rest of the ingredients, stirring the cornstarch into the tomato sauce first.
4
Bring mixture to a boil and spoon into a 9X13 baking pan sprayed with cooking spray.
5
While vegetables are cooking, prepare the crust topping.
6
Combine cornmeal, flour and baking powder in a medium bowl.
7
Mix well.
8
Combine water, oil and chilies in another bowl, and stir into dry mixture.
9
Spoon onto the filling.
10
Bake uncovered 30 minutes at 350F (180C) F until corn bread topping becomes golden, brown, and filling starts to bubble.
11
Remove from oven and let cool for a few minutes.
12
Top with yogurt or sour cream and chopped tomato.
13
Enjoy.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 cloves garlic minced, 1 cup onions chopped, 1 cup green bell peppers chopped, and more.

Yes, Mexican Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mexican Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions