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Mexican pot pie

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Ingredients Edit

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Saute garlic, Onion, green pepper, celery, and corn in a dollop of vinegar for 10-15 minutes. Add more vinegar if necessary to keep from sticking. Add the rest of the ingredients, stirring the cornstarch into the tomato sauce first. Bring mixture to a boil and spoon into a 9x13 baking pan sprayed with pam. For the crust topping combine the cornmeal, flour and baking powder. Mix well. Combine water, oil and chilies and stir into dry mixture. Spoon onto the filling. Bake uncovered 30 minutes at 350 °F. After baking, top with low-fat vanillia yogurt dollops and chopped tomato. Enjoy. Fatfree digest [volume 11 issue 1], oct. 1, 1994

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