Fiesta Pork Pie

Fiesta Pork Pie

South-of-the-border flavors lend zest to this cheese, vegetable and pork-filled pot pie.

15 min. prep time
6 servings
141 Rating



1/3 cup chopped onion
3/4 pound boneless pork loin, cut into bite-sized strips
1/2 teaspoon cornstarch
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (15-ounce) can black beans, rinsed, drained
1/2 cup frozen whole kernel corn
2 teaspoons chili powder
4 ounces (1 cup) shredded Cheddar cheese


1 (11 1/2-ounce) container refrigerated breadsticks dough


Heat oven to 375°F.

Melt butter in 12-inch skillet until sizzling; add onion. Cook over medium-high heat, stirring occasionally, 2-3 minutes or until onion is softened. Add pork; cook, stirring occasionally, 3-5 minutes or until no longer pink. Stir in cornstarch.

Add tomatoes, beans, corn and chili powder; continue cooking, stirring occasionally, 3-5 minutes or until mixture comes to a boil. Remove from heat. Stir in cheese. Spoon pork mixture into ungreased 8-inch square baking dish.

Unroll breadstick dough; separate. Pinch ends of 2 strips together. Twist strips; pinch other ends together. Repeat with remaining strips. Place half of twisted strips across pork mixture. Place remaining twisted strips crossways over first strips; cover with aluminum foil. Bake 20 minutes; remove foil. Continue baking 8-10 minutes or until golden brown.

Nutrition Facts (1 serving)

Calories: 400

Fat: 14g

Cholesterol: 65mg

Sodium: 1070mg

Carbohydrates: 45g

Dietary Fiber: 6g

Protein: 25g

Recipe #12324©2002Land O'Lakes, Inc.

Recipe Comments & Reviews

I made this recipe a long time ago, but forgot where I had found it online. When I relocated it, and made it again, my family was pleased. It is not too spicy, and easy to make. I use pork sirloin instead of pork loin, and made the pork mixture ahead. Then I just put it in the baking pan the next day, added the cornbread twists and baked as directed. This recipe is now in my Family Favorites file.

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