It has been bitterly cold and snowy in Minnesota. I am at once craving variety and comforting, old-school Midwestern staples. These individual Nacho “Pot Pies” are comforting, easy to make for meat eaters and vegetarians, and are also a tasty departure from everyday chicken pot pies. I kept the calorie count under control using fat-free Greek yogurt in the creamy pot pie filling instead of cream or half n’ half, and topped them with a small serving of multigrain chips instead of a buttery crust. We thought the texture and flavor were perfect. When served, each person can add nacho toppings as judiciously as they desire. These mini-casseroles aren’t as “fancy” as Day After Thanksgiving Individual Pot Pies with or without turkey, but they are a guaranteed happy meal for a dreary winter week night or a main course at a Superbowl Party.
Nacho Pot Pies, yield 4 Individual Pies, easily doubled
1 clove of garlic, minced
1/2 a Red Pepper, chopped
1 Jalapeno Pepper, seeds removed and minced—add an extra pepper for more heat.
1/2 an Onion, chopped
1-14 ounce can of Black Beans, rinsed
3/4 cup of frozen Corn, thawed
1.5 Tablespoons of Taco Seasoning I use Home-Made Taco Seasoning following the Girl Who Ate Everything’s recipe.
2 Tablespoons All Purpose Flour
1 Cup Vegetable or Chicken Stock
1/2 Cup Fat Free Greek Yogurt
2 Scallions, white parts and just the beginning of the green, diced fine
Tortilla Chips–I used multigrain
Shredded cheddar or Monterey Jack cheese to top each Pot Pie
Optional: cooked chicken, cut into bite-sized chunks, 1/3 cup per dish
Method: Preheat oven to 375 degrees. Coat individual 5-inch baking dishes, or a small casserole dish or glass pie plate with cooking spray or oil.
Sauté onions in olive oil until translucent, add chopped red pepper and cook 2 minutes. Add garlic and jalapeno, cook one minute until fragrant. Sprinkle taco seasoning and flour, blend together and cook 1 minute. Add stock and bring to a boil, then simmer 2-3 minutes until slightly thickened. Stir in Greek yogurt, most of the black beans and corn.
Add chicken, or a few extra spoonfuls of baked beans into each dish. Divide filling between individual baking dishes.
Top with tortilla chips, scallions and shredded cheese. Bake at 375 degrees, 18-22 minutes until golden.
Serve with traditional nacho/taco accompaniments: shredded lettuce, diced tomatoes, sliced olives, sour cream, sliced avocado, lime wedges and salsa. These are Nacho Grandma’s Pot Pies.
How much flour and stock is called for the Nacho Pies?
Hi Betty O–
Thank you for noticing that omission in the recipe. I used 2 Tablespoons All Purpose Flour and 1 Cup of Vegetable Broth/Stock.
I updated the post too! Meghanssj