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Corn-Topped Pork Pot Pies

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  • Prep Time 35 min
  • Total Time 55 min
  • Servings 8

Enjoy pot pie made using pork and topped with sweet corn mixture – a hearty dinner for eight.

Ingredients

2
lb pork tenderloin, cut into 1-inch cubes
1/2
teaspoon salt
1/4
cup Gold Medal™ all-purpose flour
1
tablespoon olive oil
1
large sweet onion, chopped (1 cup)
2
poblano chiles, seeded, diced
3
cloves garlic, finely chopped
1
teaspoon dried oregano leaves
1/2
teaspoon ground cumin
1
cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1
can (15 oz) Progresso™ black beans, drained, rinsed
2
packages (10 oz each) frozen cream-style sweet corn, thawed
2
eggs, slightly beaten
1/2
cup Bisquick Heart Smart® mix
1/2
cup milk

Directions

  • 1 Heat oven to 425°F. Spray 8 (8-oz) ramekins (individual baking dishes) with cooking spray.
  • 2 Sprinkle pork with salt; coat with flour. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil, in batches, 5 minutes or until browned. Return all pork to skillet. Stir in onion, chiles, garlic, oregano and cumin. Cook 3 minutes. Gradually stir in broth, loosening particles from bottom of skillet. Cook 3 minutes, stirring constantly, until mixture begins to thicken. Heat to boiling; stir in beans. Remove from heat. Divide mixture among ramekins.
  • 3 In medium bowl, stir corn, eggs, Bisquick mix and milk with wire whisk until combined. Spoon over pork mixture in each ramekin. Place ramekins on cookie sheet.
  • 4 Bake 20 minutes or until golden. Garnish with cilantro.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
330
,
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1 1/2g,
1 1/2%
),
Sodium
600mg
600%;
Total Carbohydrate
35g
35%
(Dietary Fiber
4g
4%
),
Protein
31g
31%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
2 1/2 Starch; 3 Very Lean Meat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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