Southwestern Pot Pie Recipe

Ingredients

1

tablespoon vegetable oil

1

large onion, chopped (1 cup)

2

cups cubed peeled sweet potatoes or butternut squash

1

jar (16 oz) Old El Paso™ Thick ’n Chunky salsa (2 cups)

1/2

cup water

1/4

teaspoon ground cinnamon

1

cup frozen corn

1

can (15 oz) Progresso™ chick peas (garbanzo beans), drained

1

                        pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix

1/2

cup milk

1

tablespoon vegetable oil

1

tablespoon roasted sunflower nuts, if desired

Preparation

In 4-quart Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onion; cook about 5 minutes, stirring occasionally, until crisp-tender.

Stir in sweet potatoes, salsa, water and cinnamon. Heat to boiling; reduce heat. Cover; simmer 20 to 25 minutes or until squash is tender. Stir in corn and beans.

In medium bowl, mix cornbread mix, milk and 1 tablespoon oil. Stir in nuts. Drop dough by large spoonfuls onto vegetable mixture. Cover; simmer about 15 minutes or until toothpick inserted in center of dumplings comes out clean.

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