Mexican Pot Pie
My husband gets credit for this recipe! He had the idea and I said “Go for it.” I usually am not crazy about Mexican food and he just loves it. I had to work last night so he made this for his dinner. I love that he named it Mexican Pot Pie, so appropriate. I also love that he is not afraid to cook for himself. I had some for lunch today and it tasted great! The corn muffin was a box mix and slightly sweet, a nice contrast with the spicy filling.
Make your Rice A Roni according to package directions and proceed to the next step while this is cooking.
Cook the ground beef and onion in a large frying pan over medium heat until ground beef is no longer pink.
Make the corn muffin mix and set aside.
Drain the grease from the ground beef and stir in the chili seasoning and water.
Stir the cooked Rice A Roni into the ground beef, mixing well. Add corn and canned Rotel tomatoes.
Mix well so all of the ingredients are evenly distributed.
Add prepared corn muffin mix by small dollops and then carefully spread it to cover the entire top of the filling.
Bake at 400 degrees for about 25-30 minutes or until the corn muffin topping is golden brown.
Mexican Pot Pie
1 box Rice A Roni, Spanish Rice flavor
1# ground beef
1 bunch green onions OR 1 medium onion, chopped
2-(8.5 oz boxes) of Jiffy Corn Muffin mix
1-(1.25 oz pack) of mild chili seasoning mix
1-(11 oz) can of corn
1-(10 oz can) of Rotel Tomatoes with green chilies
1/3 cup water
Preheat oven to 400 degrees. Prepare the Rice A Roni according to the package directions. Brown ground beef with onion until ground beef is no longer pink. While ground beef is cooking, prepare corn muffin mix according to the package, set aside. Drain grease from ground beef. Add chili seasoning and water to ground beef, mixing well. Add cooked Rice A Roni to ground beef, mixing well. Add corn and canned Rotel tomatoes to ground beef, mixing until all of the ingredients are evenly distributed. Pour into a 4 quart casserole dish or, if you are using a 10″ cast iron pan proceed to next step. Place small dollops of prepared corn muffin mix evenly onto the top of the filling. Carefully spread corn muffin mix with the back of spoon over entire top of the filling, spreading to the edge of the pan. Bake, uncovered, for 25-30 minutes or until corn muffin is golden brown and cooked through.