Taco Pot Pie
Adapted from
365 Favorite Brand Name Hamburger Recipes
8 servings
| 1 lb ground chicken breast skinless | 1 c frozen corn, thawed | ||
| 1 1/4 ozs low-sodium taco seasoning mix | 1 c frozen peas, thawed | ||
| 1/4 c bean liquid | 1 c cheddar cheese, shredded | ||
| 15 1/2 ozs canned dark red kidney beans | 11 1/2 ozs refrigerated cornbread twists | ||
| reserve 1/4 cup and drain the rest |
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.
| Calories | 375 | %CFF | 30 % | |
| Total Fat | 12 g | Saturated Fat | 4 mg | |
| Protein | 24 g | Cholesterol | 48 g | |
| Carbohydrates | 35 g | Sodium | 840 mg | |
| Sugars | 8 g | Fiber | 5 g | |
|
7.3 WW Points | ||||
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Rated by 4 users (4.3)
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