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.
Explore reviews fromour online community
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.
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.