Taco Pot Pie

Name: Taco Pot Pie
Yield: 8 servings
Ingredients: 1 lb ground chicken breast; 1 1/4 ozs low-sodium taco seasoning mix; 1/4 cup bean liquid; 15 1/2 ozs no-salt-added dark red kidney beans; reserve 1/4 cup and drain the rest; 4 ozs frozen corn, thawed; 4 ozs frozen peas, thawed; 1 cup cheddar cheese, shredded; 11 1/2 ozs refrigerated cornbread twists

Adapted from 365 Favorite Brand Name Hamburger Recipes

1 lb ground chicken breast
1 1/4 ozs low-sodium taco seasoning mix
1/4 cup bean liquid
15 1/2 ozs no-salt-added dark red kidney beans
reserve 1/4 cup and drain the rest
4 ozs frozen corn, thawed
4 ozs frozen peas, thawed
1 cup cheddar cheese, shredded
11 1/2 ozs refrigerated cornbread twists

Preheat oven 400. Prepare a 2-quart casserole dish with cooking spray; set aside. In a large saucepan, cook chicken until no longer pink. Stir in seasoning mix and bean liquid. Cook over medium-low heat for three minutes, stirring occasionally. Add beans, corn, and peas. Mix well and cook three minutes longer. Remove from heat and stir in cheese. Place mixture into prepared dish. Unroll cornbread dough and place horizontally over mixture in dish. Bake for 15 minutes, or until cornbread is lightly browned on top.

Posted: 1/3/2002

Casseroles

Rated by 4 users (4.25)

WW Points^* : 6.80

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 310 Calories from Fat 111 (36%)
% Daily Value *
Total Fat 12g	18%
Saturated Fat 4g	20%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 48g	16%
Sodium 723mg	30%
Potassium 0mg	0%
Total Carbohydrate25g	8%
Dietary Fiber 2g	8%
Sugars 7g
Protein 21g	8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.