Quick, Easy -N- Fast Southwest Skillet Pot Pie Recipe

1 lb. ground beef
1/2 medium onion, chopped
2 cans (15 oz. each) mixed vegetables, drained
1 can (15 oz.) black beans, rinsed and drained
1 can (4 oz.) diced jalapeno peppers, drained (optional)
3/4 C. water
1 package (1 1/4 oz.) taco seasoning mix
salsa and sour cream

Crust:
3/4 C. all-purpose flour
1/2 C. yellow corn meal
2 T. sugar
1 t. baking powder
1/4 t. salt
1/2 C. milk
1 egg
2 T. vegetable oil
1 can (4 oz.) chopped green chilies

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.

To make crust: In medium bowl, combine flour, corn meal, sugar, baking powder and salt. Add milk, egg, oil and chilies; 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 toothpick inserted into crust comes out clean. Serve hot with salsa and sour cream. Serves 4 to 6.

Note: You can also bake in the oven. Using an oven-proof skillet, bake at 375�F. for 30 to 35 minutes, or until crust is lightly browned.
 

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