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Steps
1
Heat oven to 375°F. Place 1 corn tortilla in each foil tart pan; place pans in 15x10x1-inch pan.
2
In medium bowl, mix beans, tomatoes, jalapeños, chili powder and cumin. Divide mixture evenly (about 1/2 cup) into tart pans.
3
Wipe out bowl; in bowl, mix rice and cheese. Divide mixture evenly (about 1/2 cup) over bean mixture in pans.
4
Bake about 30 minutes or until pot pies are thoroughly heated. Top each with avocado and salsa.
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Look for foil “tart” pans that are about 4 1/2 inches in diameter by 1 1/4 inches high to make perfect-size pot pies. Foil pans labeled “pot pie” pans are actually wider and deeper—which are too big for this recipe.
For added crunch, sprinkle pot pies with crushed corn chips.
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