South-of-the-border flavors lend zest to this cheese, vegetable and pork-filled pot pie.
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1 tablespoon Land O Lakes® Butter
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.
There’s nothing as homey and comforting as a pot pie. Whether you’re craving a traditional chicken pot pie or something more creative, we’ve got you covered.